Here’s the balsamic pasta and beans recipe I promised soooo long ago. It’s not a paticularly amazing recipe, but I do really like it and it’s a go-to for when I’m feeling lazy and just wanted to throw a quick dish together. The great thing too is that the pasta freezes and thaws well, so any leftovers can be thrown into the freezer and used another day.
The pasta with Asian veggies and mini cornbread muffins.
Balsamic Pasta and Beans
Makes 5 servings
1 1/2 cups uncooked elbow macaroni (or any other small pasta shapes)
1 (15 oz.) can kidney beans, drained
1 (14 oz.) can diced tomatoes with onions, drained
2 TBSPs all-purpose flour
3 TSPs nutritional yeast
1 TSP vegan chick’n bouillion powder (I use Bill’s Best Chick’Nish seasoning)
2 TSPs olive oil
2 1/2 TBSPs balsamic vinegar
1/2 TSP salt
1/2 cup water
Black pepper, to taste
Cook pasta as directed on package.
While the pasta is cooking, in a small sauce pan stir together the flour, nutritional yeast, chick’n powder, salt and pepper. Then add the olive oil, balsamic vinegar, water and tomatoes. Stir until combined. Simmer that sauce combination over medium heat for 3-6 minutes, or until the sauce starts to thicken.
Once the pasta is cooked, drain it and return it to the pot where it was boiled. Then add the drained kidney beans (don’t worry, the hot pasta and sauce will warm all the beans through). Pour the sauce over it and stir to combine, then serve!