Keep It Coming Love

My love affair with the Veggetti was going strong this week and without proper consideration I came home and went at this dish.  I made a quick roux with almond milk and whole wheat flour, nutmeg and garlic.  Added mushrooms and peas, onions and then heated through with the Veggetti.

So this day I was going for more of a creamy baked comfort feeling.  Next time I'll do it as a sophisticated lighter version.  Plus I bought the yellow summer squash with the big bulbs so they did not fit nicely into my veggetti.  I advise working with the skinny green kind instead for more perfectly long strands.

Sometimes I crave pasta so bad and I begin to rationalize reasons that I need this starch.  However, even I have to admit how much better I feel without it in my diet.  Thank goodness I have the Veggetti to save me on these days.  I hope the ideas keep coming.

Ingredients:

• 2 medium sized green zucchini made into 'pasta' with your Veggetti!
• garlic slivers
• onion chopped
• peas
• mushrooms
• almond milk
• olive oil
• can of tuna
• whole wheat flour
• parmesan shavings