SIMPLE PASTA POMODORO Scroll down for the recipe if you don’t want to read abo…

SIMPLE PASTA POMODORO 🍅

Scroll down for the recipe if you don’t want to read about my pastaphobia👇🏼

I’ve feared eating ‘normal’ pasta for way to long and rather cooked protein packed pasta like chickpea or lentil (which I still eat, don’t get me wrong), buuut we’re here to learn and appreciate food without any regrets, right? While wheat pasta has always been one of the foods I avoided, I started to include them and other fear foods of mine while being on my ED recovery. For anyone who never struggled with their food intake it may be hard to understand why I felt (and still often feel) anxious about it but if you’re also at the same point in your life where food became an obsession, here are a few things that help me along the way:

🌼 Don’t rush, you don’t have to eat everything you’ve avoided at once
🌼 Include your fear foods step by step
🌼 Try to understand which type of food makes you feel good and which doesn’t
🌼 Appreciate your body and it’s cravings – you are allowed to have a second piece of cake!
🌼 Block out negative opinions on your journey, not everyone will understand how you’re feeling, so concentrate on yourself and your support system of friends and family

Now here’s what you need for this easy pasta pomodoro with leek:

Pasta of choice (I cooked 200g for 2 portions)
1 Tbsp Olive Oil
400g Passata (or crushed tomatoes)
1/2 Leek, chopped
Basil (fresh or dried)
Garlic & Chili (optional)
2 Tbsp Nutritional Yeast (optional)
Salt & Pepper

👉🏼 Cook pasta according to package. Place leek in a pan, cover the bottom with water and cook it for 2-3 minutes (if the water isn’t dissolved, drain it). Add olive oil, garlic, seasoning and passata to the pan and let it simmer for another 5 minutes. Strain your pasta, then pour the sauce over and combine gently. Top your pasta with some 🌱 cheeeeeze and enjoy it!

Lots of love,
Louisa 🧡

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