Vegan pesto pasta--$17
2 cups packed fresh basil leaves
1/2 cup pine nuts ( toasted @ 350 degree oven for 5 - 10 min)
1/4 cup extra- virgin olive oil
8 cloves garlic
3 tablespoons yellow miso
1 teaspoon freshly ground black pepper
sun- dried tomatoes (very few)
sauteed mushrooms (Once I sauteed the mushrooms, they really shrank down :( )
1 box pasta
sun- dried tomatoes (very few)
sauteed mushrooms (Once I sauteed the mushrooms, they really shrank down :( )
1 box pasta
Blend everything in food processor until smooth and creamy. Boil pasta and mix together
White bean spread- I followed this recipe very loosely (no parsley, less olive oil)- $6
bread- $5
Spinach salad w/ oranges, goat cheese, pecans and balsamic vinaigrette-$6
Total cost--$34
White bean spread- I followed this recipe very loosely (no parsley, less olive oil)- $6
bread- $5
Spinach salad w/ oranges, goat cheese, pecans and balsamic vinaigrette-$6
Total cost--$34
Mine sat in my cooler for 3 hours but I ate it for lunch today anyway...and it was delicious! It didn't seem any worse for the wear to me. Thanks for the salad dressing too...I have not been enjoying salads because I hate the dressing I have at home. Guess I should do something about that.
ReplyDeleteYum, yum, yum! Thanks!
ReplyDeleteLoved this. Such a good meal after a day of moving. We ate the white bean spread like mashed potatoes and loved it. My mom and sister enjoyed it all, too, as they were helping me unpack, Thanks!
ReplyDelete