I make a huge bowl of pasta once a week, whether it be spaghetti with vegan meatballs, Asian wheat noodles with tofu and mushroom-soy-ginger seasoning, pesto pasta, or a simple vegetable pasta. These dishes come together pretty quickly, and last a couple meals between the three of us (and with all the food my Ironman-to-be hubby eats, a pasta dish is always a sure bet!).
What’s usually in your quick meal plan?
A pasta with all the goodies
I make pasta once a week, and they're usually like this - filled with veggies and herbs that I love, and packed with flavor.
Prepare spaghetti noodles according to package directions. Set aside.
In a large pot over med heat, add the olive oil. When the olive oil is hot, add the asparagus, cremini mushrooms, garlic and shallot, sauteing for 3-4 minutes. While sauteing, mix together the water, bouillon cube, lemon juice and zest, and nutritional yeast.
Add the pasta into the vegetables, then the water-bouillon mixture. Incorporate. Add the peas and continue to incorporate until heated through. Add the basil, sun-dried tomatoes, black pepper, and red chili flakes. Continue to incorporate all ingredients together, and season to taste. Serve.