FOOD & DRINK | Pantry Pasta

FOOD & DRINK | Pantry Pasta


Pasta is one of my favorite foods. It's quick, easy, and reliably tasty. It's the thing you make when you have zero interest in cooking, but you are trying to avoid eating out (again). I love it so much that I actually went an entire semester (or possibly year, I can't quite remember) of law school where I made spaghetti with marinara sauce every. single. night. for dinner. That's a lot of carbs. This was also before I realized that vegetables are good for you and should be included in every meal. Or I probably knew that, but didn't care. Isn't it amazing how much you can ignore when your body is hormonally healthy? I know what you are thinking, "Every night? That's crazy!" Not really. I've had similar phases with sweet potatoes, almond butter, etc. If I like something, I can eat it every day until I eventually burn it out and never want to eat it again. We'll just file that under "Quirky." 

Anyway, on to the pantry pasta! I whipped this up recently when we had almost no groceries in the house and it was so good that I thought I would share. If you are curious about the Banza pasta (aka chickpea pasta), I have to say that it's the closest thing to real pasta that I have come across ever. And believe me when I say that I have tried everything. Just to clarify, it's the closest to white pasta. I think brown rice pasta tastes more similar to whole wheat pasta if that's your usual preference. 

PANTRY PASTA

  • One box of Banza pasta (any shape)
  • 1 tsp of garlic powder (or 1-2 tsp of minced garlic if you have it)
  • 1 tbsp minced onion flakes
  • 4 tbsp grass-fed butter
  • 1/2 bunch of thin asparagus chopped into bite-size pieces

Directions: 
Cook pasta according to package directions. During the last two minutes of cooking, toss in the asparagus. While the pasta is cooking, melt the butter in a large sauce pan until bubbly. Stir in the garlic powder and minced onion flakes. Drain the pasta and asparagus and combine with butter sauce. Season with salt and pepper to taste. 

Et voila! Dinner. 

Megan Schwarz