No that wasn’t click bait. This meal really is SO easy and packed with flavor for the perfect weeknight meal. I’m a big fan of tomatoes and sneaking veggies into our meals. Younger me would feel so betrayed, but hey, here we are.
This meal was born from my “garbage meal” one week and MJ immediately requested it be put on the repeat list. And by requested, I mean with a mouth full he smiled and pointed to it repetitively. For those of you not familiar with a “garbage meal,” its when you use whatever you have available in your pantry and try to make a meal out of it. I take mine as a personal challenge. Some are winners like the meal below. Others are not. And if you have tofu or chicken on hand feel free to toss it in for extra protein.
Tomatoes 3 Ways Pasta
Approx. time: 40 min Servings: 6
One box of pasta – I prefer Banza or a whole grain/Quinoa pasta
1/2 jar tomato sauce, I prefer the low sodium no sugar added
1/2 jar of sundried tomatoes chopped
1/2 container of cherry tomatoes
1/2 cup of red lentils
1 cup Almond milk
1 package of frozen vegetables – I prefer a pea, carrot mix (bonus points for fresh veggies)
Fresh basil or dried
1 tbsp. Nutritional Yeast (optional)
1. Cook pasta according to directions. Strain and set back in the pot (off of heat) with sun dried tomatoes and some of the oil from the sun dried tomato jar. Not a lot, just enough to lightly coat it and keep it from sticking together.
2. Grab a big pan to make your sauce. You will be adding the pasta to it later so make sure its deep.
3. Toss in the cherry tomatoes and drizzle with a tablespoon of olive oil. Turn up your burner to medium heat and occasionally stir the tomatoes so that they blister. Once they start popping, add them to the pot of pasta you set aside.
4. In your large pan, add half the jar of spaghetti sauce, 1 cup of almond milk, and a half cup of red lentils.
5. Let it all cook down together stirring occasionally at a low simmer for 5-7 minutes.
6. While your sauce is simmering, cook your bag of veggies according to directions. Then add at least 2 cups of the cooked veggies into your sauce mixture.
7. Add your basil and garlic powder according to taste.
8. Plate and enjoy! Grab some Tupperware and put 3 servings aside for lunches for the week 🙂
Note: I’ve made this before without almond milk and it was still just as good!
Do you have recommendations for weeknight dinners that I should try? Leave them in the comments below.