Sooooooooo… who doesn’t love a big bowl of PASTA!? Not only is it delicious but, for me, it’s the ultimate comfort food. Something about it is just so satisfying. I could eat pasta multiple times a week but because of the carbohydrates and sugar it contains, I don’t.

…Until I discovered The Great Northern Bean and it’s magical powers when added to my beloved pasta.

Mike usually cooks dinner on Sundays and one weekend, he came across a recipe that called for a can of Great Northern Beans to be added to ravioli. I have been obsessed ever since! Not only do the beans give a nice texture and added taste to the already near perfect pasta, but they also provide more protein and volume; which means you will be, and feel, fuller longer.

I pretty much add a can of these (bean) babies to every pasta dish we have now. It is particularly handy towards the end of the week when you can use whatever veggies you have left. For example, a couple of weeks ago, I chopped a few cherry tomatoes, half of an orange bell pepper and some basil from our garden patio and mixed them with sauteed onions and a few frozen green beans. (I try to have something green every night for dinner and frozen green beans or peas have made this easy and achievable!) I added cooked ravioli and organic Great Northern Beans to the veggies and dinner was served.

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I hope you try this pasta-hack for dinner soon!

Stay tuned and eat your greens.

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** Note this blog went through a rebrand and is now veg vibes; which aligns better with the direction I organically gravitated towards. It’s all about your vibe **