pantry pasta lunch for two

pantry pasta

What do you do when you hungry, lazy, and don’t want to go out? A pantry/whatever’s available in the fridge raid!!!!

Here’s what I was able to find in the pantry/fridge:

• whole wheat spaghetti (leftover from when I made whole wheat spaghetti caprese)
• can organic tomato sauce
• grape tomatoes
• white button mushrooms
• parmesan cheese
• broccoli

Since make-your-own-pizza monthiversary date night was such a success, I decided to use up those cans of tomato sauce and turn it into my own pasta sauce for the spaghetti. However, there’s a twist! While it simmered, I added the mushrooms and grape tomatoes, and seasoned with whatever herbs/spices I had lying around to the sauce. This provided a more rustic taste…..ahhh perfection! For the broccoli…roasted them in the oven! Simple and easy.

lunch for two :)

oven roasted broccoli

Recipe for oven roasted broccoli here :)

NOTE: Sorry, can’t provide measurements…only guesstimates :)

Happy Monday!! xoxo kat

Pantry Pasta for Two

• half a bag of whole wheat spaghetti
• 16 oz can organic tomato sauce
• grape tomatoes
• white button mushrooms
• grated parmesan cheese
• organic dried oregano
• red pepper flakes
• sea salt/fresh ground pepper

Directions:

1. Boil the pasta according to directions. Drain and set aside.
2. In a medium pan, combine the tomato sauce, grape tomatoes, mushrooms and bring to a boil then reduce heat to a simmer. Season with however much dried oregano, red pepper flakes, salt, and pepper to your liking.
3. Let the sauce simmer for about 20 minutes or until it’s no longer watery in consistency. (KITCHEN TIP: I love using cheese to thicken the sauce! Just add a few handfuls at time and voila! :)
4. Once it’s done, mix the spaghetti in with the sauce.
5. Serve. Sprinkle some parmesan cheese and top it off with a few basil leaves.