Pasta with Cheezy Lentil Sauce: Recipe #230

Everyone here loves pasta. But as delicious as it is, I can get bored making the same tomato sauce, beans, and greens variety all the time. So I keep trying to come up with variations that are interesting and totally yummy, like this cashew-cheezy, hearty-lentilly pasta dish of comfort for any family dinner. It’s inspired by Isa Does It‘s Lentil-a-roni.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours, because if we don’t have a planet to live on, nothing else matters.

Ingredients ($9 for a large pot)

3/4 cup raw cashews, soaked overnight in water for extra creaminess – $1.50
1 1/2 cups cooked brown lentils – $0.69
1 1/2 cups vegetable broth – $0.75
2 tbsp olive oil – $0.20
4 cloves garlic, finely chopped – $0.15
1 tsp salt – $0.05
1 tsp oregano, 1 tsp basil – $0.56
Black pepper to taste
28-oz can crushed tomatoes, blended for extra smoothness – $1.59
1 tbsp brown sugar – $0.03
1 tbsp Worcestershire sauce (optional) – $0.10
1-2 lbs green and yellow beans – we picked these free from the farm
1 lb of your favorite pasta – $2.99

Directions

1. Prepare your ingredients. Soak the cashews overnight (or for at least 2 hours) in water at room temperature, then drain the water. This will make the cashews soft and easy to blend.

Cook the lentils according to package directions (I would usually use a 3:1 ratio: boil 1 1/2 cups of water for 1/2 cup dry lentils). Wash and trim your green and yellow beans.

Blend the cashews and vegetable broth together in a blender until it’s very smooth with no chunks.

2. Make the sauce. In a large pan over medium high heat, cook the garlic, salt, oregano and basil together in the olive oil for 2-3 minutes until the garlic starts to brown. Next, add the lentils and mix well. Use a fork to mash up some of the lentils.

Add in the blended tomatoes and cook for about 5 minutes, stirring frequently. Then add in the cashew mixture and keep cooking for 3-5 minutes more until it’s as thick as you like. Taste and adjust for salt/sugar/acid/pepper.

3. While the sauce is cooking, bring a large pot of water to a boil, then add in your pasta. Set a timer according to package directions for how long the pasta will need to boil. When about 7 minutes of cooking time are left on the timer, add the green beans into the water with the pasta.

Drain the pasta and green beans, then pour the sauce over it and give it a good through mixing. Grab yourself a bowl of comforting, nourishing deliciousness!

Sustainability Score (explained here)

  • Time to make: 1 = >3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

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Pasta with Cheezy Lentil Sauce: Recipe #230

maitridojo
A totally yummy, cashew-cheezy, hearty-lentilly pasta dish of comfort for any family dinner.
Cook Time 1 hr
Plus soaking the cashews 1 d
Total Time 1 d 1 hr
Course Main Course
Cuisine Italian
Servings 6

Equipment

  • Blender

Ingredients
  

  • 3/4 cup raw cashews soaked overnight for extra creaminess
  • 1 1/2 cups cooked brown lentils
  • 1 1/2 cups vegetable broth
  • 2 tbsp olive oil
  • 4 cloves garlic finely chopped
  • 1 tsp salt plus black pepper to taste
  • 1 tsp oregano
  • 1 tsp basil
  • 28 oz can crushed tomatoes blended for extra smoothness
  • 1 tbsp brown sugar
  • 1 tbsp Worcestershire sauce (optional)
  • 1-2 lbs green and yellow beans
  • 1 lb your favorite pasta

Instructions
 

  • Prepare your ingredients. Soak the cashews overnight (or for at least 2 hours) in water at room temperature, then drain the water. This will make the cashews soft and easy to blend.
    Cook the lentils according to package directions (I would usually boil 1 1/2 cups of water for 1/2 cup dry lentils). Wash and trim your green and yellow beans.
    Blend the cashews and vegetable broth together in a blender until it’s very smooth with no chunks.
  • Make the sauce. In a large pan over medium high heat, cook the garlic, salt, oregano and basil together in the olive oil for 2-3 minutes until the garlic starts to brown. Next, add the lentils and mix well. Use a fork to mash up some of the lentils.
    Add in the blended tomatoes and cook for about 5 minutes, stirring frequently. Then add in the cashew mixture and keep cooking for 3-5 minutes more until it’s as thick as you like. Taste and adjust for salt/sugar/acid.
  • While the sauce is cooking, bring a large pot of water to a boil, then add in your pasta. Set a timer according to package directions for how long the pasta will need to boil. When about 7 minutes of cooking time are left on the timer, add the green beans into the water with the pasta.
    Drain the pasta and green beans, then pour the sauce over it and give it a good through mixing. Grab yourself a bowl of comforting, nourishing deliciousness!

Notes

 
Sustainability Score (explained here)
  • Time to make: 1 = >3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18
If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!
Keyword comfort food, dairy-free, pasta, plant-based

Megan’s Graduation Pasta: Recipe #213

Megan graduated from middle school this month – congrats to all the graduates everywhere who had the quarantine graduation experience! Her special request to celebrate at home was this graduation pasta dish – a medley of pasta, garlicky tomato sauce, beans, chick peas, pepperoni, peas, basil, and plant-based parmesan. So delicious – I’m glad she requested it. 🙂

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($11 for a large pot to feed 5-6 people)

2 tbsp olive oil – $0.20
4 cloves garlic, minced – $0.15
1 pack pepperoni, diced – $2.99
1 x 28 oz can crushed tomatoes, blended – $1.59
1 can pinto or kidney beans (or 1 1/2 cups cooked from dry) – $0.79
1 can garbanzo beans (or 1 1/2 cups cooked from dry) – $0.79
1 package mixed pasta – $2.99
1 cup frozen peas – $0.50
7-8 leaves fresh basil, torn up – $1.10
Optional: plant-based cheese or nutritional yeast to your taste
Salt and pepper to taste

Directions for Graduation Pasta

1. In a large pot, heat the olive oil over medium high heat. Add in the garlic and pepperoni and cook for 2-3 minutes until the garlic starts to turn golden brown, then add in the blended tomatoes, followed by the kidney and garbanzo beans. Let it start to bubble, then stir and turn it down to medium low to simmer while you cook the pasta.

2. In a separate large pot filled 3/4 with water, bring it to a boil over high heat. Add the pasta and cook according to package directions. Chop your basil and prepare your optional toppings.

3. Finally, add the peas to the sauce and stir well. Drain the pasta and mix in one or two scoops of sauce to prevent the pasta from all sticking together. Call people to the kitchen and let everyone serve and decorate their own graduation pasta bowls!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 17/18

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Italian Tomato Salad: #195 of 1000 Sustainable Food Experiments

Growing up, we often had fresh tomatoes in the summer from our own backyard garden or someone else’s nearby. My mom would make this refreshing salad to go with a loaf of fresh Italian bread for a quick lunch. Buon appetito!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($3.50 total)

3-4 heirloom tomatoes, chopped up – $2.97
1/4 onion, chopped up – $0.15
1 tbsp olive oil – $0.10
1 tsp oregano – $0.28
Salt and pepper to taste

Directions

1. Toss all the ingredients in a bowl, and ideally let it sit for 10 minutes to get all the flavors mixing together. Serve with fresh bread or, as we did, olive mushroom lentil burgers on homemade burger buns. Enjoy a taste of Italy!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 2 = 4-6 servings
  • Cost per serving: 3 = <$5
  • Deliciousness:  3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 17/18

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Easy Deviled Eggs: #175 of 1000 Sustainable Food Experiments

Deviled eggs originated in Italy, with the word “deviled” being used to mean spicy or with zest. This version of the recipe isn’t too spicy, so it’s a friendly finger food for kids of all ages. Thanks to Tim for making them for us. 🙂

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($3 total for 16 deviled eggs)

8 eggs – $2.24
1 tsp dijon mustard – $0.08
2 tbsp mayonnaise – $0.20
1/2 tsp garlic powder – $0.14
Salt and pepper to taste
1/2 tsp paprika for sprinkling on top – $0.14

Directions

1. Hard boil the eggs: in a medium pot, cover the eggs with cold water and put them on the stove set to high. When the top of the water starts to get disturbed from boiling, set a timer for 8 minutes. Turn the temperature down slightly so it’s going at a gently rolling boil, not too crazy. When the timer goes off, drain the hot water and fill the pot with cold water to cool the eggs. Peel the shells off when the eggs are cool enough to handle.

2. Prepare the white bowls and yolk filling: cut each egg in half lengthwise, and use a spoon to gently scoop out the yolk from each egg half. Try not to break the egg whites as you’re doing this. Arrange the whites on a plate, and mash up the yolks with the mustard, mayo, garlic powder, salt and pepper.

3. Decorate the eggs: scoop the yolk mixture into a piping bag with a ridged metal tip if you like patterns, and squeeze some yolk mixture into each egg white bowl. The yolk should stand up tall, well above the egg white. Sprinkle with paprika if you like. Serve room temperature or cold from the fridge. Store any leftovers in an airtight container to eat the next day.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 2 = 4-6 servings
  • Cost per serving: 3 = <$5
  • Deliciousness:  3 = when are we having this again?
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 15/18

If any of you amazing cooks tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Easy Pizza Dough (no yeast, non-dairy): #160 of 1000 Sustainable Food Experiments

With our normal yeast pizza dough, I need two hours prep time for dinner. We don’t always have that kind of time with everything else going on, so this is a quick and delicious variation that doesn’t need time to rise. You can have hot, fresh pizza in a flash!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($2 total for the dough)

4 1/2 cups flour – $0.70
4 tsp baking powder – $0.06
1 tsp oregano – $0.28
1/3 cup olive oil – $0.60
1 1/2 cups water – free
Any pizza toppings you like

Directions

1. Mix all the dry ingredients in a large bowl.

2. Add the olive oil and water, and work into a dough. Add a bit more flour if it’s really sticky on your fingers. No rising required.

3. Press the dough out into a large circle on a parchment-lined pizza pan. You can also use any pan shape that you have on hand. Put your toppings on – we had tomato sauce, pineapple, sliced chicken apple sausage, and sauteed mushrooms with garlic and beet greens. The pizza was divided into segments for each of us, so everyone got to decorate the pizza with their own customizations.

Bake at 425F for 22 minutes. The crust edges will be nice and golden brown. Remove from the oven, cut with clean kitchen scissors, and serve hot. Enjoy!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness:  3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 17/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Creamy Zucchini Pasta Primavera: #139 of 1000 Sustainable Food Experiments

My daughter Megan found this recipe in the book Eat Fresh Food, which is aimed at teen chefs. It’s a fantastic plant-based pasta dish where you use blended zucchini with basil as a cream sauce, and boil some other veggies in with the pasta. I’ve been making pasta for decades and this was a wonderful surprise to me!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($7.50 total for a large pot)

3 zucchini, ends trimmed – $2.33
2 garlic cloves, peeled and cut in half – $0.08
1 tsp salt – 0.05
3/4 cup water – free
4 large basil leaves – $1.09
2 tbsp olive oil – $0.50
1 orange bell pepper, sliced – $0.99
1 yellow bell pepper, sliced – $0.99
1 bunch mixed chard, collards, and kale, destemmed and chopped – free from the farm
Handful of brussels sprouts, ends trimmed – free from the farm
1 lb fusilli or other short pasta – $1.49
Salt and pepper to taste
Optional nutritional yeast or pecorino romano cheese for sprinkling on top

Directions

1. Gather, wash, and chop all your ingredients. In a medium pot over medium high heat, boil the zucchini, garlic, salt, and water together. Lower the heat and cook for 15 minutes until the zucchini is tender. Pour into a blender, add the basil and olive oil, and blend together until smooth. 

2. Fill a large pot with water and bring it to a boil over high heat. Add salt as desired – I put in a small handful – then add the pasta, bell peppers, and brussels sprouts. Cook for 8 minutes, then add the greens and cook for 2 more minutes. Drain the pasta and veggies with a colander and return to the pot.

3. Pour the zucchini sauce over the pasta and give it a good mix. Serve hot. It’s delicious as is, but some of us sprinkle nutritional yeast over top and some of us sprinkle pecorino romano cheese. Enjoy! The extra leftovers also freeze well as leftovers for school lunches.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness:  3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18 – maximum score!

Experiment Outcome: This recipe gets added to our Family Favorites! 🙂

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Tuna Bean Salad: #133 of 1000 Sustainable Food Experiments

If you’re looking for a refreshing lunch, check out this green salad packed with tuna, white or black beans, cashews, and cranberries. It’s a great way to skip that mid-afternoon energy crash and keep your mind and body as healthy as possible. It also happens to taste delicious. 🙂

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($7.50 total for 3 servings)

1 head red leaf lettuce, washed and broken up into bite-sized pieces – $1.69
1 can white or black beans, drained and rinsed – $0.79
1 can tuna in olive oil – $3.49
1/4 onion, chopped – $0.25
1/4 cup cashew pieces – $0.50
1/4 cup dried cranberries – $0.28
2 tbsp balsamic vinegar – $0.54
Salt, pepper, and oregano to taste

Directions

1. Gather your ingredients, and mix the lettuce, beans, tuna (including the olive oil), onion, cashews, and cranberries in a medium bowl.

2. Add the balsamic vinegar, oregano, salt and pepper. Mix well and taste for seasonings. 

3. Serve on 3 individual plates and enjoy for lunch! It could also serve 2 for dinner with a piece of good Italian bread.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 1 = <4 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 15/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Butternut Squash Gnocchi with Garlic, Tomato, and Sage: #112 of 1000 Sustainable Food Experiments

My Italian grandparents used to be famous for their gnocchi, and one summer they showed me how to make them. This is their gnocchi recipe as I remember it, except I like to use butternut squash sometimes instead of potato. If you’re looking for healthy comfort food, look no further!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($5.50 total)

FOR THE GNOCCHI DOUGH:
1/2 butternut squash – $1.29
1 egg – $0.29
1 tsp salt – $0.05
3 1/2 cups flour – $0.56

FOR THE SAUCE:
4 tbsp olive oil – $0.40
4 cloves garlic – $0.15
1 tbsp sage – $0.28
1 cup crushed tomatoes – $0.50
4-5 slices turkey (optional), chopped up) – $0.75
2 cups frozen peas – $1.00
Salt and pepper to taste

Directions

1. Make the gnocchi: Poke the butternut squash with a fork all around and roast at 350F for about 1 1/2 hours until you can stick a fork through the neck pretty easily. 

Cool, cut in half, then scoop out and discard the seeds. Next, scoop out the flesh into a medium bowl and discard the skin. You’ll only need half of the squash so you can eat the rest separately.

Add the egg and salt and mix them in, then add the flour, mixing it in 1/2 cup at a time. It will come together into a nice dense dough ball. Knead it a few times to make sure it’s soft and uniformly mixed (no chunks of flour or squash).

Break off a chunk of dough and roll it into a thick rope on a floured board. Cut 1″ slices off the rope and slide them over the back of a fork or spoon to make any little patterns you like. 

Put the gnocchi on a parchment-lined baking sheet – you can cook from here or freeze for later use.

2. Make the sauce: Heat the olive oil in a large pan over medium-high heat, then add the garlic and sage (oregano works nicely here too). Cook for 2-3 minutes until golden but not too brown, then add the turkey chunks (if using) and crushed tomatoes. 

Turn the heat down to let the sauce bubble and simmer while the gnocchi cook, then add the peas near the end of the gnocchi cooking time so they defrost in the sauce.

3. Cook and serve: Drop the gnocchi into a large pot of salted, boiling water. They will pop up to the top after a few minutes. After about 10 minutes of boiling, take a large one out and taste it or cut it in half to see if it’s still doughy in the middle. If they’re frozen, they will take longer to cook (up to 25 minutes or so, depending on how big they are). 

Once they’re cooked through, drain the water, toss the gnocchi with the sauce, and serve up yummy plates. Top with pecorino romano cheese and freshly ground pepper if you like.

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • Servings:  3 = lots of leftovers
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 16/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Leek, Onion, and Olive Pizza with Whole Wheat Crust: #97 of 1000 Sustainable Food Experiments

Imagine a pizza you might have at a self-care retreat on the coast of France – loaded with caramelized onions and leeks, mozzarella, and kalamata olives on a nourishing, partly whole wheat crust. That’s what this sumptuous dinner is, and I hope you enjoy it as much as we did!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($13 total)

FOR THE CRUST:
1 tbsp active dry yeast – $0.50
1 tsp brown sugar – $0.07
1 1/2 cups hottest tap water – free
3 1/4 cups flour – $0.52
1 cup whole wheat flour – $0.18
1/4 cup olive oil – $0.40
1 tsp salt – $0.05

FOR THE TOPPING:
2 onions, thinly sliced into half-moons – $1.00
2 leeks, thoroughly washed and thinly sliced – $2.99
3 green garlics, chopped (or green onions would work too) – we got these from the farm for free
1 tsp olive oil – $0.10
1 tsp oregano – $0.28
Salt and pepper to taste
1 cup mozzarella, grated – $2.49
1 jar kalamata olives – $2.99
1/4 cup pecorino romano cheese, grated – $1.00

Directions

1. In a small plastic (non-metal) bowl, mix the yeast and brown sugar, then add the water. Let it sit for 5-10 minutes to form a foam over the surface.

With a wooden spoon, stir in 1 1/4 cups of the flour until smooth. Rapidly mix for 5 minutes to develop the gluten, then cover and rest for 5 minutes more.

Next, thoroughly stir in the olive oil and salt, followed by the whole wheat flour. Once that’s smooth, knead in the remaining 2 cups of white flour with your hands. When the flour is all incorporated, knead for an additional 5 minutes. 

Return the dough to the bowl, cover, and let it rise in a warm spot for about an hour or until it has doubled. With a bit of flour on your hands, stretch the dough out to the size of your pan, and lay it down on the parchment-lined pan, ready for toppings. 

If you stretch it out a bit wider than the pan, you can roll up the edge a bit to form a nice crust so the onions don’t leak off the side (pun intended).

2. You can make the filling while the dough is rising to save time. In a large pan over medium high heat, get the olive oil nice and hot, then add the onions, leeks, and green garlic. Stir frequently and cook for 5-10 minutes until the onions are soft and start to brown. Mix in the oregano and salt, then remove from heat.

3. Cover the pizza dough with 1/2 of the mozzarella cheese, then spoon the onion mixture over top. Add the rest of the cheese and the whole kalamata olives in a pretty pattern. Sprinkle the pecorino cheese around the crust. 

Bake at 475F for 10 minutes like a normal pizza, until the edges start to turn brown. Cut into wedges and enjoy warm from the oven!

If you have leftovers, you can store in the fridge or freezer and reheat in the oven at 350F for about 10 minutes.

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • Servings:  2 = 4-6 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Spaghetti with Beans and Greens: #88 of 1000 Sustainable Food Experiments

When I don’t know what to make for dinner, I usually throw together some kind of pasta dish. Here we have a lovely garlicky tomato sauce with pinto beans and chopped up greens (baby kale, chard, and spinach), topped with pecorino romano cheese. Most folks went back for seconds!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($9.50 total)

2 tbsp olive oil – $0.50
4 cloves garlic, minced – $0.15
2 (15 oz) cans of tomato puree – $1.33
3-4 cups cooked beans (I soaked and boiled dry beans but you could also use two cans) – $0.30
1 bag baby spinach, kale, and chard – $1.99
1 pound of spaghetti – $2.99
1/2 cup grated pecorino romano cheese (or nutritional yeast for a non-dairy version) – $2.00
Oregano, salt and pepper to taste

Directions

1. In a medium pan, heat the olive oil over medium high heat, then add the garlic, oregano, salt and pepper. Cook for 2-3 minutes until the garlic starts to brown, then add in the tomato puree.

2. If you’re using dry beans, bring 2 cups of dry beans in plenty of water to a boil, then simmer for 2-3 hours until the beans are tender, then drain and rinse the beans. Add the beans and chopped up greens to the tomato sauce and mix well.

3. Cook pasta according to package directions, and serve topped with sauce and grated cheese or nutritional yeast. Comforting and delicious!

Sustainability Score (explained here)

  • Time to make: 1 = >3 hours
  • Servings:  3 = lots of leftovers
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 15/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!