Beefy Butternut-Carrot-Coconut Cream Noodle Bowls … Mmmm, Pasta!

This post is part of a social shopper marketing insight campaign with Pollinate Media Group®  & La Moderna but all my opinions are my own. #pmedia #MyExceptionalPasta #GoldenHarvest  http://my-disclosur.es/OBsstV

Eating bowl full of La Moderna Golden Harvest NoodlesNoodle night has been a “thing” at my house ever since my boys were toddlers who dared venture only as far as plain buttered pasta. Now all three are teens (one’s nearly 20) with taste buds much more adventurous and welcoming to new ingredients at our noodle nights. Since this mama is a healthy foodie, my family has come to expect my pasta recipes to be packed with as much nutrition and flavor as possible to optimize our active lifestyle. Food is fuel, but it should taste good too!

Molasses Steak on Butternut Carrot coconut Cream Pasta seems rich and sinful, but is actually a health and diary-free dinner.

My healthy pasta recipe today is Butternut-Carrot-Coconut Cream Noodle Bowls with Molasses Steak. For most of us, pasta equates “comfort” and eating it out of a big bowl packed with fresh, flavorful and fit-focused ingredients is not only an edible hug of happiness, but also one of health! I’ve been one to cut carbs here and there, but I always come back to pasta when I need to fuel my long runs, intense workouts or even just jump out of a brain fog. Butternut Carrot Coconut "Alfredo"La Moderna Golden Harvest is a brand I’ve been going back to time and time again for my pasta creations. Not only is the consistency, texture and flavor of this 100% Durum Wheat product on point, it’s also a good source of protein (8 grams per serving) thanks to the special selection of high protein wheat that is harvested from desert valleys on Mexico bordering California.

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The main protein source for my pasta bowl is sirloin steak that has been soaked in a mollassas marinade, grilled indoors or out, and sliced thinly into bite-sized pieces. While I’ve used lean top sirloin, you could also use any other steak cut that you prefer (such as strip or flat iron) or even heat up leftover roast or brisket. Spinach beefs up this recipe with even more iron in addition to my steak, it’s a must-have mineral this runner girl always needs to cure her fatiuge!

butternut-carrot-coconut-cream-sauceThe sauce is super creamy and rich, but surprisingly healthy made of wholesome ingredients including pureed butternut squash, carrots, coconut butter and coconut milk – there is no cheese or traditional milk, so this recipe remains dairy-free. It’s so creamy and rich tasting, it has the texture of an alfredo sauce, but my version it’s so much more sensible for an athlete’s diet. Plus, it’s seasoned with turmeric and ginger which have a host of health benefits to support optimal wellness.

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La Moderna comes in many familiar past shapes including spaghetti, elbow, rigate and rotini and you can find them at your local Walmart, that’s where I shop for mine. Check out the product locator before you head out shopping! Also, learn more about the brand and stay up to date on their latest products and promotions by following their social media – La Moderna Facebook, La Moderna Twitter, La Moderna Instagram, and La Moderna Pinterest

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What is your favorite pasta shape? What is your favorite sauce or toppings? Do you use pasta to “carb-load” ? Please share in the comment below – XOXO, Jennifer

Beefy Butternut-Carrot-Coconut Cream Noodle Bowls
Print Recipe
Beef up your noodle bowl with protein rich pasta and a rich, creamy but healthy dairy-free sauce made from butternut, coconut, carrots and turmeric.
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Beefy Butternut-Carrot-Coconut Cream Noodle Bowls
Print Recipe
Beef up your noodle bowl with protein rich pasta and a rich, creamy but healthy dairy-free sauce made from butternut, coconut, carrots and turmeric.
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Ingredients
For marinade & steak:
For Pasta & Sauce:
Servings: servings
Instructions
  1. Whisk together molasses, vinegar, oil, pepper, garlic, ginger, thyme, and red pepper flakes, and pour into plastic zip-top bag containing steaks. Seal tightly and flip a few times to evenly distribute marinade. Set in refrigerator to marinate for 30 minutes to 2 hours, flipping bag occasionally. Preheat gas, charcoal grill or indoor grill pan to 400 F degrees. Remove meat and discard marinade. Season with salt and more pepper to taste. Place steaks on oiled grates and grill for approximately 7 to 9 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant-read meat thermometer inserted into the thickest part of steak Transfer plates to platter and let rest for 5 to 10 minutes before slicing against the grain, and then cutting again into bite-sized pieces.
  2. Meanwhile, add chopped squash and carrots to microwave safe container and add ½ cup water. Loosely place lid on container or vent with plastic wrap and microwave on high for approximately 4 to 5 minutes or until vegetables softened. Drain water and set aside. In large skillet, add 2 tablespoons coconut oil and bring to medium high heat. Add diced onion and cook for several, stirring constantly, until onions translucent and turning golden brown on edges. Transfer cooked squash, carrots, and onion with garlic to blender. Add ginger, salt, pepper, and turmeric. Pour in 2 cups of coconut milk and pulse until finely pureed. If needed, add up to another ½ cup of coconut milk a splash at a time to achieve desired consistency.
  3. Boil pasta according to manufacturer’s directions on box. Drain but do not rinse. Set aside. Transfer pureed mixture back to skillet to reheat gently over medium-low heat. Stir in chopped spinach and cooked noodles, stirring until combined for about 2 to 3 minutes.
  4. Transfer to individual bowls or serve family style on a platter. Top with sliced beef. Garnish with chopped parsley and unsweetened, shredded coconut.
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Ancho Seafood Skillet with Bourbon Maple Veggie Couscous

I’m all about keeping things simple in the kitchen, my life is already complicated enough! On busy week nights, a one-dish dinner can really lessen mealtime stress — especially a quick-to-clean-up recipe that is made with seasonal ingredients in 20 minutes or less. Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous is a one dish, 20 minute dinner that is perfect for fall weeknights.

Everyone in my family loves seafood; it’s often hard to decide what variety to cook! However, my recipe for Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous keeps everyone happy with a trio of gulf shrimp, sea scallops and haddock fish.  Ancho chili powder (from the milder poblano pepper), bourbon and real maple syrup get  friendly together for a smoky sweet flavor that is “kid-approved” spicy without being a tongue torcher. Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous is a one dish, 20 minute dinner that is perfect for fall weeknights.

After blackening the seafood in my Swiss Diamond Fry Pan (more about that practical luxury in a second),  seasonal vegetables such as butternut squash and Brussels sprouts get a quick searing and then finish alongside the whole grain pearl couscous as it cooks with  Better Than Bouillon® Seasoned Vegetable Base.   Better Than Bouillon

I’ve been a fan of Better Than Bouillon® blendable bases for years and use them in so many recipes ranging from soups, sauces, pasta and anywhere you would use a stock. Available in a range of flavors made from real ingredients including beef, chicken, vegetable and more, each jar of “flavor magic” as I like to say, punches up the flavor intensity so quickly and conveniently. I just stir a teaspoon into a quart of water to use as a traditional stock or use as much or as little as my creation of the day dictates.  I love that I can just make what I need, no wasteful half-full cans of broth sitting around to spoil. Pouring Better than Bouillon in Swiss Diamond Fry Pan

So back to the fry pan! While I mentioned I like things simple, I don’t like to skimp on quality. I always use the freshest, most beautiful produce and best cuts of meat and seafood selections that I can afford – eating well is my deserved splurge in life! I would not risk ruining my perishable investments in anything less than high-end cookware that delivers results. Even though nicer pots and pans may cost a touch more, it keeps from burning or otherwise ruining my food and having to routinely replace cheap pots and pans that can’t keep up with my tasks.  Chef quality cookware from Swiss Diamond suits my tastes and makes it easy to create my kitchen masterpieces with confidence.Putting lid on Swiss Diamond Fry Pan

The 11” Non-stick Fry Pan with Lid  I used to make my skillet dinner has been called the “Rolls Royce of Non-stick Fry Pans” by the Wall Street Journal!  When I blackened the seafood and cooked couscous in it, I was sure that there was going to be some elbow grease involved in getting off the crispy bits and goo – but no, it just swipes clean with a dish towel or brush.  So, how does this magic happen? The pots and pans are made with cast aluminum and treated (three times!) in a proprietary non-sticking coating that includes REAL diamond particles. I learned that diamonds “are a chef’s best friend” because they are durable, non-stick and are excellent conductors of heat!  I also loved how this fry pan has an ergonomic handle that that is cool-to-the touch but can go in the oven up to 500F degrees and comes with clear view lid with an adjustable vent to keep steam in or out! Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous.

So, I hope you find 30 minutes tonight to make my delicious, autumn-inspired Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous. Creative, convenient and easy to clean up!

How do you #MakeMealsBetter ? Please share your favorite one dish dinner or time-saving meal prep tip in the comments. XOXO – Jennifer

Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous is a one dish, 20 minute dinner that is perfect for fall weeknights.
Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous
Print Recipe
This autumn-inspired seafood recipe features shrimp, fish and scallops plus loads of seasonal vegetables and whole grain couscous to create a balanced meal that all cooks in the same skillet -- finished in 20 minutes!
Servings
4 servings
Servings
4 servings
Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous is a one dish, 20 minute dinner that is perfect for fall weeknights.
Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous
Print Recipe
This autumn-inspired seafood recipe features shrimp, fish and scallops plus loads of seasonal vegetables and whole grain couscous to create a balanced meal that all cooks in the same skillet -- finished in 20 minutes!
Servings
4 servings
Servings
4 servings
Instructions
  1. In small bowl, mix together salt, pepper, cumin and Ancho powder.
  2. Pat seafood dry and rub spice mix on all sides of seafood liberally.
  3. Heat grapeseed oil in 11” skillet to medium-high. Add seafood and sear for 2 to 3 minutes on each side until blackened and cooked through. Remove seafood from pan with spatula for use later in recipe.
  4. Add butternut squash and Brussels sprouts to same pan over medium-high and good until beginning to brown and caramelize, but slightly “undercooked,” about 4 minutes.
  5. Add bourbon to skillet and cook for 30 seconds, stirring to deglaze pan. Add syrup and stir for 30 seconds.
  6. Add dry couscous to skillet. Stir vegetable base into hot water and pour into skillet. Stir gently to combine all ingredients. Reduce heat to medium-low, add lid with vent closed, and simmer for approximately 5 to 8 minutes or until water absorbed and couscous tender.
  7. Turn off heat. Arrange seafood on top of this mixture and replace lid to “warm” for 1 minute.
  8. Garnish with sliced green onions.
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