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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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I found this recipe in a Nancy Clark Sports Nutrition Guidebook, but had to change it up for a vegetarian and a lactose-intolerant person! An easy and quick version of pasta so you can have some variety with the pasta! Finished with a salad, its a great, well-rounded meal! You can also add extra veggies and spices as you want (I like to add some garlic and red pepper flakes). You can also add cheese on top- I didn't so it would be lactose-free (although you can add goat cheese for lactose free as well!). I also suggest a smaller type of pasta, like shells, rotini, etc) Ingredients:
12 ounces pasta (uncooked) |
15 ounces cannellini beans (white) |
14 ounces diced tomatoes (drain) |
1 1/2 tablespoons cornstarch |
1 1/2 cups light soymilk (plain) |
Directions:
1. Cook pasta according to directions.
2. In a large, non-stick skillet, heat the tomatoes and canellini beans (also add any spices or extra veggies you would like). Once they are heated, add the cornstarch and soymilk.
3. Stir until it has thickened.
4. Add the sauce to the pasta, wait for it to cool, and eat!
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