As you all may know by now, I am pretty into bean pasta (I’m planning to try out Vegan Keto next month so I won’t get to eat it, hence why I’m trying to get it all in now). This recipe took the bean pasta cake. It’s fresh, basil-y and to say Austin loved this recipe is an understatement. I’ve honestly never seen someone eat so fast.
So, if you have not figured it out already, I am obsessed with bean pasta and luckily for you I have put together a free guide to bean pasta that will be coming out this week! As I talked about in my last post, bean pasta has been a lifesaver for me. I am pasta obsessed, but pasta does not have much nutritional value and tends to mostly help to pack on the pounds. However, whenever I mention bean pasta I’m usually greeted with confused faces and people asking “what the heck is that?”
One of my biggest gripes with switching to a plant-based life was not being able to eat cheese. Saying I love cheese is an understatement- Whether it was fancy cheese, stringy cheese sticks, mozzarella sticks, or perhaps most importantly, mac and cheese, I was obsessed. But when I made the switch to plant-based I began to notice how much dairy, and particularly processed diary (*cough* cheese), had really been affecting my skin.