I’ve come to realize most of my recipes are created from a need. Typically, it’s how to use things up in my kitchen and feed myself quickly. Today’s recipe is no exception feat. a creamy pasta dish with veggies that you can make in under 15 minutes.
When I lived in ATL, I used to do bi-weekly boxes of produce (more coming on that Sunday). I was able to pick items ahead of time to go in my box but by the end of the second week I’d have an assortment of things left. This began what I like to think of as my kitchen sink meals.
Kitchen sink meals are amazing because there is no wrong way to make one. You use whatever you have on hand. Because I keep hummus in the kitchen most of the time, it’s normally the base for the pasta sauce. However, you could use your favorite salad dressing or a different sauce if you had it. The idea is to make the most of what you have and use up any bits before they go bad.
Personally, I love to add in fresh basil. Fresh herbs are my favorite. But if you’re going to change this recipe up, make sure you pick a theme for it. I’d recommend making choices based on the sauce you’re using.
- 4oz pasta (Banza is my favorite at the moment)
- 2 tbsp hummus (or other dressing/sauce)
- 2 tbsp nutritional yeast
- 10 sun dried-tomatoes (or 10 cherry tomatoes roasted & smashed)
- ⅓ cup spinach
- Salt & Pepper
- Cook pasta according to directions in a small/medium pot.
- Drain pasta but save a little bit of the pasta water.
- Add pasta back into warm pot.
- Stir in hummus & yeast until melted and creamy.
- Add in spinach and stir until wilted.*
- Add tomatoes and stir until warmed.
- Season with salt & pepper to taste.
- Serve & Enjoy! I like to top mine with more nutritional yeast.
If you make this recipe, be sure to tag me in any photos with #saveeandsavory. And if you’re looking for another 15 quick meal, check out this one. I hope you all have a lovely Thursday!