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Creamy whole grain spelt pasta

Creamy whole grain spelt pasta

Here is a yummy and surprising recipe, whole grain spelt pasta seasoned with a sauce of pear, walnuts and Roquefort blue cheese. Creamy, complete from the nutritional point of view, since it is a source of carbohydrates and proteins, and healthy. Indeed, walnuts are anti inflammatory, anticancer and play a role in protecting the heart, like the Roquefort, a type of French blue cheese considered one of the possible explanations of the well-known French paradox. In fact, French people, despite the high intake of foods high in saturated fat, show a low incidence of cardiovascular diseases. Well, it seems that the Roquefort, a much loved cheese by French, is helpful to keep at bay the levels of cholesterol by inhibiting its synthesis by the body (Petyaev et al, Med Hypothesese, 2012)!


320 grams of whole grain spelt short pasta
2 pears
200 grams of Roquefort cheese
1/2 glass of soy milk
1 leek
Pinch of nutmeg
30 grams of walnuts
Extra virgin olive oil
Sea salt
Slice the leek and sauté it in a frying pan with a tablespoon of extra virgin olive oil and two tablespoons of water. Rinse the pears, cut them into slices and remove the core with the seeds. Cut the pears into cubes and add them in the pan together with the leek, let it cook for a minute, stir often. In another bowl, on a low heat, mix the milk and the cheese, let it melt, finally add a pinch of nutmeg. Pour this cream on the pears and cook for about 2-3 minutes. Add a pinch of ground pepper and the walnuts, coarsely chopped. Cook the pasta and drain it al dente, season it with the sauce of pears, walnuts and Roquefort.
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