This is another simple low-spoon meal. It’s also an, “I needed to clean out the fridge but it turned out really good so I’ll make it again” meal. It’s a really easy recipe to make without much effort, but it is filling and extremely tasty.
What you’ll need:
- 1 cup medium shell pasta (or any pasta you like)
- olive oil
- diced onions (I used some diced red onion we had leftover)
- 1/2 can of baked beans (I really like the Cracked Pepper baked beans from Serious Bean Co we found at Winco)
- 2 tbsp hummus (I had Sabra’s roasted pine nut hummus and it turned out really good, I’d recommend picking this up but any hummus will do)
- Boca veggie crumbles (or any vegan protein you’d like to add, Gardein’s meatless meatballs are really good in this too)
- 1/2 – 1 cup spinach (however much spinach you’d like to add)
I don’t usually use exact measurements for low spoon recipes because it’s more of a throw everything together with as few dishes as possible meal, so add however much or as little of the ingredients as you’d like. This is just how I make it.
1. First, I boiled a cup of pasta. I only made one serving since it’s easier to drain. After I drained it I left it in the colander and left the empty pot on the stove over medium heat.
2. Next, I drizzled about 1/2 tbsp of olive oil in the pot. I added about 1/4 cup of red onions and cooked them until they were caramelized. Once they were I mixed in about 3/4 cup of the Boca veggie crumbles. I added just enough water so it wouldn’t stick, covered it, and let it cook for 5-7 minutes.
3. After the veggie meat cooked thoroughly I added half of the can of baked beans and covered the pot again to let the beans heat up.
4. While that was warming up I microwaved 1 cup of frozen spinach to defrost it. I’d also recommend adding it to the bean mixture to cook it, but someone doesn’t love spinach as much as I do and I made leftovers of the mixture for us to share. (• ◡•)
5. Then, in a separate cup, I mixed 2 tbsp of hummus and enough water to thin it out into a sauce.
6. I combined everything into a bowl (but only about 1/4 cup of the bean mixture, I saved the rest for leftovers), and this is what it looked like:
This is a really savory meal that doesn’t take a lot of time to make. The sweetness of the baked beans mixes really well with the other ingredients and creates a flavorful pasta dish without much effort!