Source: Williams and Sonoma | Serves: 4-6 | Time: 30 min
Changes: used vegan "meat;" replaced parmesan with nutritional yeast
3/4 lb Beyond Meat sausage, chopped
1 yellow onion, chopped
6 garlic cloves, chopped
1/4 cup dry white wine
1 lb Swiss #chard, ribs removed and leaves cut into wide strips
Salt, to taste
1/2 lb red lentil penne
1/4 cup nutritional yeast
Freshly ground pepper, to taste
In a large, deep fry pan over medium-high heat, fry the Beyond Meat, breaking it up with the back of a spoon for about 8 minutes. Using a slotted spoon, transfer the sausage to a bowl.
Return the pan to medium-high heat, add the onion and sauté until golden brown and tender, about 5 minutes.
Add the garlic and stir for 1 minute.
Pour in the wine and deglaze the pan, scraping up the browned bits from the pan bottom, then cook until the wine evaporates.
Add the chard and cook, stirring, until it is wilted and tender, about 5 minutes.
Meanwhile, bring a large pot of water to a rapid boil over high heat and salt generously. Add the pasta, stir well and cook until about 1 minute shy of al dente according to the package instructions.
Drain the pasta, reserving 1 cup of the cooking water, and add the pasta to the fry pan along with the sausage. Reduce the heat to medium and cook, stirring, until blended.
Add 1/2 cup of the cooking water and stir until the pasta is nicely coated with the sauce, about 2 minutes.
Stir in the nutritional yeast and season with salt and pepper. Add a little more of the cooking water if needed to moisten the pasta.
Transfer the pasta to warmed shallow bowls and serve immediately. Serves 4 to 6.
Food & Drink
7 glasses of water
2 cups of coffee
2 cherry tomatoes
Black bean salad with tomato, olives, avocado, bell pepper, and corn over lettuce
Second helping of bean salad
White wine (it's part of the recipe, what can be done?)
Pretzel crisps with chocolate hummus
2 1.5 mile walks
1 mile walk
15 minutes of yoga
13,924 total steps