This article is written by a student writer from the Her Campus at UCSB chapter.
We all know how much of a struggle it can be making a quick (and healthy!) meal in college, but this is one of my favorite go-to recipes when I’m in a time crunch. Best of all, it’s vegetarian and gluten-free! It’s a great way to use up any leftover veggies and ingredients. Check out the recipe below!
Ingredients:
- 1 cup of Trader Joe’s Organic Gluten-Free Brown Rice & Quinoa Fusili Pasta
- 1/2 cup of Prego Traditional Sauce
- 2 Morningstar Veggie Sausage Patties
- 1/3 cup of leftover veggies (I used spinach & mushroom)
Instructions:
- Boil the pasta as per directions, until al dente. Drain it in a colander and set it aside to cool.
- Meanwhile, heat up your spaghetti sauce over medium heat and add in the crushed veggie patties.
- Toss in your leftover veggies until everything’s thoroughly heated
- Stir in pasta, and enjoy!