tomatomofo: my favorite pasta with the last of the pretty tomatoes

tomato_shallot_pasta

I made this last week and forgot to photograph it, so the other night, when Tom was on his way home from work, he tried to pick up some more of these pretty heirloom cherry tomatoes. Alas, he was told by the grocer that he’d missed them by a couple of days; the season was over. Boo!

But then I found some at another store. Yay!

This is one of those 10-minute meals, where it’s totally possible—if you’re coordinated and don’t have a migraine at the time (which I did)—to seemlessly and fluidly put together everything and have it all done at once. It’s super hearty, and with the Beyond Meat, you should be able to convince an omni partner or friend that even vegans can eat full, well-balanced meals.

What’s in it? (Serves two hungry adults)

  • 1 pint of the prettiest cherry or grape tomatoes you can find
  • 2-3 shallots, depending on the size (you want about a handful), sliced
  • 2 cups baby spinach, chopped if the leaves are still pretty big
  • ½ package Beyond Meat (I like the grilled one best), cut into bite-size pieces
  • olive oil, salt, red pepper (dundicuts, if you can find them)
  • ½ pound pasta—maybe just under, ’cause this is a lot of food!

While you’re getting your water boiling, chop everything so it’s ready to go.

Heat up a few tablespoons of olive oil on medium heat and add the shallots. After a few minutes, add the Beyond Meat, salt, and pepper.

Your water should be boiling now, so get that pasta going. After about 5 minutes, toss your tomatoes in with the shallots and pile on your spinach. After about a minute, stir it all up and check for seasoning. If your tomatoes aren’t acidic enough, you could add a dash of lemon juice.

The pasta should be done by now, so drain it and stir it all up.

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