Hey foodie peeps! Eat Travel Read’s newest contributor Nia, is ready to hit your taste buds with an original recipe. If you didn’t know, Nia and I decided to go plant-based this year. And we both thought it would be a great idea to bring all of you along on our journey.
We love to cook. But we’re also beginners to the plant-based diet and it has been quite the journey. One of our favorite meal-times is dinner. And here’s our favorite dish this month.
Prep Time: 10 – 15 minutes | Ready in: 20 -25 minutes | Makes: 5 or 6 Bowls
1 Box of Rigatoni Pasta 1 pack of Beef-less crumbles: Morningstar Farms Veggie Beef Crumbles
Six Cheese Pasta Sauce Onion Powder
Garlic Powder Minced Garlic
Salt and Pepper Jerk Sauce (Optional)
Vegetable Bouillon Olive Oil
How to Make It:
Step 1: Put water to boil in stock pot with vegetable bouillon and a drop of Olive Oil
Step 2: Add Rigatoni pasta when water is fully boiled
Step 3: While the pasta boils, heat a tablespoon of olive oil in sauté pan
Step 4: Add and sauté a tablespoon of minced garlic
[Optional] add a tablespoon of Jerk Sauce or seasoning
Step 5: Pour Beef-less crumbles in skillet
Step 6: Add a tablespoon of garlic powder, onion powder, thyme and pepper to beef-less crumbles
Step 7: Mix and sauté until browned
Step 8: Add Six Cheese Pasta Sauce and stir
Once fully boiled mix crumbles and pasta together in sauté pan
And there you have it! One of the great things about this recipe is that, you’ll have enough to use as leftovers for lunch the next day. Also for my fellow foodies who are balling on a budget, this maybe one of our most inexpensive meals. We hope you enjoy it! And let us know in the comments what you’d like to see more of.