I once avoided pasta with rich cream sauces due to my misinformed fear of healthy fats. Now I embrace these foods made with traditional fats.  I use the best ingredients I can find and usually serve with a fresh garden salad and baked wild salmon. Pasta is high in carbohydrates, which can convert to sugar and fat, but the fat in the cream and butter helps to balance this out. By serving with a protein like salmon, the meal becomes balanced and healthy. Try and find tomato sauce or paste in a glass jar to avoid the leaching of chemicals in cans caused by the acid of tomatoes. Continue reading →