From A romantic dinner for two,

to a fun Family meal

Pasta has notoriously been a go to Meal.

Although super tasty, traditional pasta noodles are heavily processed, high in starch and low in real nutrients.

what this means is they fill us up for a bit, but with starch and sugar. Not real nutrients, We are starving our brains of nutrients and filling our belly with chemicals



Processed foods, flours and grain also deplete the body’s ability to absorb nutrients from our real foods since they mess with your cell’s DNA and alter your metabolism.

Not sounding like the perfect family meal anymore?stevia and spice

DON’T worry there is always a way

a STEVIA&SPICE approved way.

because us spicey ladies want it all

Sweet Potato and Chickpea Penne

  • 450 g lentil penne  ( options for noodles; kale noodles, black bean, chickpea, lentil, or sub noodles for chickpeas, lentils, black beans, quinoa, sprouted wild rice )
  • 1 tbsp olive oil or avocado oil
  • 1 onion, sliced
  • 1/2 cup sweet potato, acorn or butternut squash (or 1.5-2 cups), diced  
  • 1 cup cherry tomatoes, sliced in half
  • 4 cloves garlic
  • ½-3/4 tsp chili flakes
  • 1 can (14 oz) chickpeas
  • 1 tbsp coconut flour
  • 2.5 cup Unsweetened Cashew or Almond or coconut milk 
  • 1 bunch kale, stemmed and cut into 1 inch strips
  • 8-10 sage leaves
  • salt and pepper

Cashew Parm


  1. In a large saucepan over medium-high heat, add olive oil and onions. Cook until onions are translucent about 5-6 minutes.
  2. Add squash and cook for 8-10 minutes or until potatoes begin to soften.
  3. Stir in cherry tomatoes, garlic, chili flakes, and chickpeas. Sauté for 3-4 minutes.
  4. Add flour and stir to coat vegetables. Slowly add in Unsweetened Milk of choice . Add kale and sage and bring to a simmer. Allow to cook for 15-20 minutes or until sweet potato starts to break apart and thicken sauce.
  5. In the meantime, cook penne according to package instructions to al dente.
  6. Once sauce is thickened, season with salt and pepper. Stir penne into pasta sauce.
  7. Serve sprinkled with cashew “parm”.
Cashew “Parm”
  1. In a food processor, process cashews, salt, nutritional yeast and mustard powder until a fine, parmesan-like texture.
  2. Store in an airtight container for until 3 weeks refrigerated.

PREP TIME:         15 minutes

COOK TIME:         30 minutes

Hungry Bellies Fed :         6-10