For those of you looking to incorporate more veggies into your daily eats, this pasta is for you. It’s light yet satiating and chock-full of fiber, protein, vitamins, and minerals. And, most of the ingredients are from a box or can. That’s right. Convenience and budget-friendly staples are key. While I do emphasize eating fresh veggies, sometimes that isn’t always feasible. So, having a stocked pantry is where it’s at. Plus, it ensures a quick and easy Monday night dinner 🙂
When it comes to canned goods, I like to keep our cupboards stocked with organic, low-sodium garbanzo beans, black beans, artichoke hearts, sun-dried tomatoes, lentils, green chiles, and soups. Oh, and I look for brands that use BPA-free lining. If you didn’t know, BPA helps extend the shelf life of canned foods. But, its compounds are up for debate. So, I try and steer away from cans (and plastics) with BPA. Anyway, I also typically have things like quinoa, whole wheat and gluten-free pasta, veggie and bone broths, oats, and a few different types of flour on hand. When it comes to cooking and baking, there are plenty of cheap yet quick-cooking and nutritious ancient grains, legumes, etc. available.
So, this pasta. It came together in 20 minutes. Thanks to the pre-packaged pesto I had in my fridge and a few pantry items, dinner was ready in no time. While I love spending time in the kitchen, I don’t always have the patience nor the energy to whip up something complicated. I’m usually pretty hungry by the time I get home from work, and I’d rather cook a hearty dinner instead of mindlessly snack. If you’re new to cooking, don’t fret. It’s rather easy to create a comforting meal that tastes delicious, requires simple ingredients, and takes up less than 20 minutes of your time. Like, this pasta.
Whether you’re a college student, a working professional, or a parent with little ones, this is a versatile, effortless pasta dish. If you don’t like pesto, swap it for a jar of marinara sauce. Not a fan of spinach? Use kale. If you don’t like sun-dried tomatoes, swap them for fresh bell peppers or zucchini. Get creative. Feel free to add whatever fresh (or canned) veggies you have on hand. Also, while I topped this pasta with hemp hearts and chive cream cheese, you can omit both. But, the hemp hearts are a great source of protein and Kite Hill’s dairy-free cream cheese is…absolutely divine. Lastly, if you’re allergic to gluten or opt for a grain-free lifestyle, just use a gluten-free pasta substitute. Bon appétit!
Whole Wheat Artichoke Pesto Pasta
- 5 cups whole wheat pasta shells (I used Whole Foods)
- 1 8oz container of Hope Foods Kale Pesto Hummus
- 1 15oz can of artichoke hearts
- 1 15oz can of organic, low sodium garbanzo beans
- 1/2 cup organic sun-dried tomatoes
- 2 large handfuls of fresh, organic spinach
- sea salt + red chili flakes to taste
- Cook your pasta according to the package's instructions. Use a large pot.
- While the pasta drains in a colander, add a few handfuls of fresh spinach leaves to the bottom of your pasta pot.
- Add the pasta back into the pan and mix until the spinach begins to wilt.
- Toss in your container of pesto, washed + drained garbanzo beans, washed + drained + chopped artichoke hearts, and chopped sun-dried tomatoes.
- Add a few pinches of sea salt and a sprinkle of chili flakes (if you like a bit of spice) then plate! I topped the pasta with a dollop of Kite Hill's dairy-free cream cheese and some hemp seeds. Feel free to forego any toppings, though, as it's delicious as is.