Orange Basil Pasta

 

I recently saw a recipe for an Orange Marmalade pasta.  Unique, was what I was thinking. I decide to take a little challenge, mix it up and make a fresh and healthy version of this recipe. I have to say that this was so delicious and fresh that I could have eaten two plus bowls of it.  But, if you eat it slowly, with a full glass of water, it is so fulfilling and delicious, one bowl will fill you up. 

 Orange Basil Pasta~
1/2 yam or sweet potato diced into small pieces
juice from 2 oranges and zest from 1 orange
1 cup vegetable broth
1 tbsp chickenish seasoning
3 tbsp fresh or dried basil
1 stick vegan butter
1 1/2 tbsp coconut milk
1 tbsp cornstarch
1/2 bag of pasta or two cups of Spaghetti squash for a low carb options
vegan Parmesan

Directions~
Start boiling water for your pasta.  In another pot, start melting vegan butter.  Add the yams to the butter and start cooking until slightly tender. Start your pasta cooking and when done, drain and rinse.  Add a little of the butter that the yams are cooking in into the pasta to keep it from sticking and set aside.  Remove the yams from the butter and set aside in a dish.  To the butter, add the orange juice, vegetable broth, chickenish and coconut milk.  Cook for a few minutes.  Add a tsp of the cooked broth to a small bowl and mix the cornstarch into it until smooth.  Add it to the pot, stir in and cook for about 3 minutes until it starts to thicken.   Add zest, basil and yams to the pasta and ladle on some of the broth mixture until coated.  You should have enough broth left over for another day.  Add fresh Parmesan on top and enjoy.

 

 

 

 

 

 

Bon appetit!