This simple, budget recipe can be adapted to your taste or to whatever ingredients you have on hand. It was created using kitchen staples during the COVID-19 pandemic in 2020.
A few recommended ingredients to keep on hand include pasta, beans, garlic, and olive oil. Some fresh vegetables actually last a long time (several weeks or longer) when stored properly, including cabbage, onions, winter squash, and carrots. Cabbage doesn’t have to be bland or boring – this recipe creates roasted ribbons of cabbage to mix into pasta for extra flavor. For fans of roasted Brussels sprouts, roasted cabbage has a similar flavor but is easier to make and typically more affordable!
Shelter-in-Pasta
This simple, affordable meal can be made from kitchen staples that don't spoil quickly. It is plant-based and can be adapted to your taste.
Ingredients
- 1/2 pound whole wheat spaghetti or other long noodle
- 1/2 head cabbage, savoy or green sliced into 1/4 inch slices
- 15 ounce can white beans, rinsed and drained or 1 3/4 cups cooked white beans
- 1/4 cup olive oil or butter (or vegan butter)
- 3 cloves garlic, minced
- salt & pepper to taste
Instructions
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Preheat oven to 400°F. Brush cabbage slices with 2 tablespoons olive oil and sprinkle with salt. Bake for 20-30 minutes, turning once, until edges are browned.
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Cook pasta according to package. Drain and set aside.
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In a skillet, heat remaining olive oil (or butter) over medium heat. Add garlic and saute for 30 seconds. Add white beans and stir until heated. Add salt and pepper to taste.
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Once cabbage is cooked, cut out the stem pieces so that the cabbage forms ribbons. Toss with cooked pasta and bean mixture.
Recipe Notes
Feel free to customize this recipe. Ideas include:
- Add other proteins, such as grilled chicken
- Add cheese, such as parmesan
- Add other spices or herbs, such as parsley
- Add other vegetables, such as onion, mushrooms, or tomatoes
