Bettina does it again putting seaweed into YUMM!!!
"What if I told you that you could increase your fiber uptake by 30% just by eating seaweed and save the world at the same time?
These incredible @phycohealth pasta shells do just that! They contain high fiber and nutrient dense seaweed that grows 50 times 🚀 faster than any other crop and helps your health and the environment the same time."
Serves 4
Ingredients/
300 grams of Phyco Health seashells pasta
Olive oil for frying
1 yellow onion, chopped
1 tbsp thyme
1 tbsp oregano
400 grams of chopped tomatoes
200 grams of cream cheese (vegan or dairy)
200 grams of grated cheese (vegan or dairy)
Salt and pepper to taste
Method/
Preheat your oven to 180°C (356°F).In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in thyme and oregano, cooking for an additional minute to release the flavors. Add the chopped tomatoes to the pan and add water into the tomato tin to get the rest of the tomato out and add liquid at the same time. Let the mixture simmer for about 10 minutes, until the tomatoes are cooked down and the sauce thickens slightly. In your tray combine the sauce first at the bottom, then pasta with some tomato sauce on top. Add cream cheese and half of the grated cheese, stirring in. Season with salt and pepper to taste. Sprinkle the remaining grated cheese over the top. Place the dish in the oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown. Remove the pasta bake from the oven and let it cool slightly before serving. This comforting Phyco Health Pasta Bake combines the incredible flavors of seaweed pasta with rich, creamy cheeses and aromatic herbs, making it a delish meal that's both nutritious and comforting.
