Pantry Pasta

Meal planning is a great tool.  You set up the plan in advance so you know what you are having for dinner, you organize a good shopping list which in turn cuts down on impulse buying and wasted food.  I try to keep a meal plan going most weeks, but let's face it this is real life and sometimes things don't work out as planned or maybe there was no time to make a plan.  That's what this post is about, what to do for dinner when there is no plan.

This vegan dish is a good crowd pleaser and it is simple. What's more, I almost always have all the ingredients on hand.  So it's great for an impromptu pot luck, teacher's dinner or just OMG dinner time is here and I haven't got a planned meal.

Wait, did I say vegan?  It looks so creamy! Yes, the secret to this cream sauce is coconut milk.  This may seem odd to some but coconut milk makes a great pink sauce.  Don't let the fat scare you.  Coconut milk does a body good, check out the changing views on coconut milk and oil to see for yourself.

Pantry Pasta

2 T olive oil
1/2 onion, chopped
2 cloves garlic, pressed
1/4 cup red wine
2 cans diced tomatoes
1/4 t oregano
1/2 t basil
1/8 t crushed red pepper
1/4 t salt
1/8 t black pepper
1 can beans (Roman, kidney, butterbeans, whatever you have on hand), drained and rinsed
12-14 oz coconut milk
1 lb box of pasta

Saute the onion in olive oil until soft, add garlic and saute another minute.  Add red wine, stir then add tomatoes, and spices (the measurements are approximate, so season to taste).  Simmer for about 15-20 minutes.  Meanwhile, prepare the pasta.  Add the beans to the sauce and cook for about 5 minutes, then stir in the coconut oil.  Cook for another 5 minutes.  Mix sauce over pasta.