AKA: The Easiest Pasta Recipe You’ll Ever Make In Under 20 Minutes
I feel like I’m running on limited time when arriving home in the early evening with the kid. As such, I do my best to meal plan for the week on the Saturday before, and then do my grocery shopping on Sunday. Sounds like an exciting Saturday night, huh? Welcome to my life. 🤷🏻♀️ Anyway, when meal planning I am always asking myself the following: what is clean/healthy, what will be filling, what will the kid be willing to eat, and what takes 30 minutes or less? This recipe fits all four of those criteria. On top of that? It’s vegan so I don’t feel like total caca after ingesting it. (Disclaimer: I am not vegan, but eating vegan makes my body happy.)
So, why don’t we get right to it. Here’s your ingredients list:
2 C Red & White Quinoa Macaroni*
1 Package Upton Naturals BBQ Jackfruit
1 Package Frozen Corn
1 Package Frozen Peas**
For the Sauce***:
2 Ripe Avocados
1/4 C Lemon Juice
1/4 C Fresh Basil
1/4 C Pine Nuts
3 Garlic Cloves (Not Pictured)
Water as needed to reach desired consistency
*I buy this quinoa macaroni at Costco. I’ve also used zucchini noodles, and it was just as delicious.
**Your veggie choice is up to you. This works with anything. I’ve used broccoli and chickpeas in the past. Corn and Peas are just what I had on hand.
*** This sauce recipe has been adapted from RawManda‘s Creamy Avocado Basil Pesto Pasta.
While your pasta and jackfruit are cooking to package directions, assemble all of the sauce ingredients in a blender. I only add approximately 1/4 C of water to mine, and the consistency was close to a paste, but not quite as thick. Keep in mind that your vegetables and drained pasta all hold water, so this will help with the sauce thinning a bit more once all combined. As the ingredients finished their cook times, I started combining one-by-one in a large bowl.
And easy-peasy, you’re all done! This makes enough for the kid and I to eat at least two more nights. It’s a weekly staple, and so very good. Enjoy!
Until next time…
