comfort food · dinner · easy · mushrooms · pasta · quick · Sauces · vegetarian

Pasta with Veggie “Meat”balls

Last week, I wrote a whole blog post about how great I am at budgeting. Then I actually looked at my budget, and realized I’m a FRAUD. I went over my food budget by $30. Fuck. So that means this week I’m making due with what is leftover in my fridge, and desperately trying to get creative with all my dry goods (beans, lentils, etc).

I don’t actually know how to cook lentils… and I’m not sure how they ended up in my cupboard. Suggestions? I mean, suggestions other than soup? I don’t have enough ingredients for soup. Unless I can make lentil and onion soup. Without stock of any sort. That sounds fucking awful. Don’t suggest that.

In my defense, this month was way better than last month, except when it comes to yoga. I can’t control myself. I go to all the classes. Whatever. There are worse habits. I could be on crack or something. I mean, really. Instead I’m out there rocking crow pose for 0-5 seconds at a time.

I was planning to make the pinto bean burgers again, but ran out of bread. So I made the same recipe, but in meatballs, and then threw it over some pasta. The pasta sauce came together from a recipe I found on Pinterest, but had to be adjusted a little bit (since I have so few ingredients). If I’m being really honest, the veggie balls would have tasted better if they had Italian seasoning or something in them. The flavor profile is a little weird with this pasta sauce, but whatever. It’s food, and it’s already in my kitchen. What the fuck ever.

Pasta with Veggie “Meat”balls

Pinto bean meatballs (follow recipe here  but roll into smallish balls, and bake at 350 degrees for 15-20 minutes)

2 1/2 cups penne pasta

2 tablespoons butter

2 cups milk or half and half

2 tablespoons flour

1-2 cups mushrooms, sliced

2 cloves garlic, minced

Olive oil

Salt and pepper

Boil pasta until al dente. Saute mushrooms in a tablespoon or two of olive oil, over medium-high heat. In a large skillet over medium heat, saute garlic in butter for a minute or two. Then slowly whisk in flour. It will form into a thick paste. Slowly pour in milk, and continue whisking until smooth. Add salt and pepper, then scoop the mushrooms back into the skillet. Pour sauce over a bowl of pasta. If you have parmesan (I didn’t), add that, too. Top with a few veggie balls, and maybe a little parsley for color (it adds no flavor whatsoever).

Or, forgo the pasta completely, and just eat the mushroom sauce like soup. Maybe dip a little garlic bread in it. I won’t judge you.

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