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200g brown rice fusilli

1 broccoli head, florets

2 cups spinach

2 cup mushrooms, sliced

1 brown onion, sliced

7 asparagus stalks, chopped

1/2 dried thyme

2 garlic cloves, minced

Salt, to taste


2-3 cups of butternut squash, peeled and diced

1/2 cup almond milk

1 fresh chili, chopped

1 tbsp maple syrup

1-2 garlic cloves, minced

1/2 tsp oregano

2-3 servings


Firstly, steam the butternut squash - add water to a medium-sized pot, bring it to a boil, and add a steaming basket. Place the butternut squash in the basket, cover, and steam for a total of 15-20 minutes, until soft. When it’s all cooked and soft, remove and cool completely.

Cook the pasta in a saucepan until al dente, usually for brown rice pasta it’s about 12-15 minutes. Drain and set aside.

Meanwhile, rinse all vegetables and cut them into shapes as listed in the ingredients section.

Place a large pan onto medium heat, add the onions, then cook until caramelized.

Now add the carrots, mushrooms, broccoli, asparagus, and garlic and cook for another 2-3 minutes.

Add the rest of the vegetables, spices, and salt (if desired) - cook for another few minutes.

For the sauce, place all ingredients in a high-speed blender and blend until smooth.

Add it to the vegetables and let it cook for a couple of minutes.

Finally, add the cooked noodles to the saucepan and mix well together.

Transfer into two bowls, garnish with some fresh parsley and black sesame seeds.

Sprinkle some love on top, take a deep breath and enjoy ✨💚

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