Pasta Goulash

Just in case you haven’t figured it out by now, I love me some pasta.  I decided to call this mixture “pasta goulash” because I took a mixture of some of everything that I had left in the fridge before it came time to go grocery shopping again, and made a meal out of it.  The funny thing about it is that it actually came out pretty good, and I could taste the spices on each of the main ingredients separately.  I hope that this recipe inspires you to make your own goulash of a meal.  Enjoy!  Have a blessed rest of your weekend.

 

Activity:  Cooking Pasta Goulash for Dinner

Total Prepping and Cooking Time:  60 minutes

vegan recipe, healthy eating, vegan potato mix

Ingredients: 

  • (1) box of spaghetti  – $.50
  • (1) jar of balsamic vinegar  –  $3.69
  • (1)  .75 oz of parsley flakes  – $1.00
  • (1) .75 oz of onion powder  – $1.00
  • (1)  .75 oz of chili powder  – $1.00
  • (3)  ears of corn  – $1.00
  • (1) 13.5 oz can of cut spinach – $.75
  • (1) container of butter or bottle of olive oil or vegan butter – $3.69
  • (1) bag of mini red and golden yellow potatoes -$2.00
  • (1) bag of cello carrots – $.50

Total Cost: $ 18.82

Cost for two days: $9.41

Cost for three days: $6.27

Estimated Duration of Food:  2 days for a family of 4-6, 3 days for a family of 1-3

potatoes, vegan eating, healthy living, red potatoes

Directions:  

  1.  Cut up 1/3 of the bag of gold and red mini potatoes into 4 wedges each.
  2. Pour oil or butter over the potatoes, and sprinkle them with chili powder and parsley flakes.
  3. Place them in the oven for about 40 minutes, or until nice and crisp.
  4. Boil a pot of water, and then add spaghetti and oil to the boiling water.
  5. Drain the can of spinach using a colander to remove excess liquid.
  6. Cut the corn off the stalks, and place them into an oiled skillet.
  7. Cut the cello carrots into spirals using a potato peeler or knife.
  8. Place the carrots and spinach into the skillet with the corn, and sprinkle them with parsley flakes.
  9. Drain the excess liquid off the pasta using the lid of the pot, colander, or strainer.
  10. Place the potato wedges and all of the sauteed vegetables into the pot of spaghetti, adding oil and balsamic vinegar to the pot.
  11. Enjoy!

 

The Lord is my shepherd;
I shall not want.
He makes me to lie down in green pastures;
He leads me beside the still waters.
He restores my soul;
He leads me in the paths of righteousness
For His name’s sake.

Psalms 23: 1-3, NKJV

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