Lately, I’ve been on a mission to simplify my life in the food department. As much as I’ve loved coming up with new recipes every day, it can get exhausting and takes up a lot of time. So a few weeks ago, I decided to do something drastic: make a dinner that would last me for more than one night, rather than making some whole other new dish the next night like I usually would.
And it was a success! Instead of spending an hour cooking an entirely new dinner the next day, I spent that time reading a book and relaxing after a day of midterms. I could get used to this.
The pilot meal was a pasta bolognese, and it was delicious! It’s a super simple weeknight dinner, with leftovers that seem to keep getting better and better. I stored the pasta and veggies separately, and each night just had to combine them with the marinara and “beef” crumbles.
- 4oz dry pasta (I used ancient grain penne)
- Mushrooms, garlic, kale, broccoli, and any other veggies you’d like
- 1.5 cups marinara sauce
- 1 cup Beyond Meat beef crumbles
1. Prepare pasta according to directions on the package–will vary by type.
2. Prepare your veggies as you’d like: I roasted brussels sprouts and broccoli in the oven at 400 degrees for ~10-15 mins, and sauteed mushrooms and kale together with garlic.
3. Combine cooked pasta and veggies, marinara sauce, and Beyond meat beef crumbles, and serve hot.
Nutrition info: (using 2 cups of broccoli and kale)
- Calories per 1/2 of recipe: 420 calories
- Carbs: 67g (9g fiber)| Protein: 25g | Fat: 7g
Enjoy your quick and easy weeknight dinner!
(This is cross-posted from my recipe-only blog)