We tend to eat a lot of pasta in this house, and at this point the very thought of spaghetti sends shivers down my spine. I like to make this alternative as a not-quite-lunch but not-quite-dinner meal (linner?). It’s light and sits well in the tummy, but is still full of flavor, texture and stuff that’s actually good for you.
If there’s one guilty pleasure I have (I know – just one? So cute.) it’s mac ‘n’ cheese. When Chris went gluten-free it was hard to justify buying it in boxes for three reasons:
- Finishing an entire box on my own, while filling, also makes me feel like a little oinker.
- Leftover mac ‘n’ cheese never tastes the same. In fact, it usually tastes like nothing at all. What’s the deal with that?!
- Rice mac is just too expensive and not that good.
It seemed like every recipe I came across for cheese sauce was way too complicated. I entertained the idea of casseroles or other baked pasta dishes, but it wasn’t the same.
Finally, I found a recipe– an easy one– and altered it a bit, coming out with the creamiest, cheesiest, gluten-free-y-ist mac ‘n’ cheese ever.
Last night Chris worked late at the bookstore, which never really motivates me to go all out for dinner. To be honest, if I’m spending the night alone I’m most likely to forget to eat altogether, or just snack my way throughout the day.
I saw the recipe for Tomato Basil Cream Pasta posted on VeganYumYum the other day and was dying to try it. Cashews and pasta are one of my favorite combinations; the promise of it being “super quick” made me all the more eager.
Without any exaggeration, this recipe was as delicious as it was easy– not to mention cheap! I ended up with 3 servings for about $4. I started boiling the pasta at 7:50 and was leaving Lolo a comment by 8:10. And, since most of the work involves letting the food do it’s thing on the stove top, clean-up from prepping is a snap!
I’m not gonna lie. I’m making this again tonight 🙂