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The Garden Grazer
  • minutes
  • Serves

INGREDIENTS

Makes about 5 servings

8 oz

elbow pasta (about 2 heaping cups uncooked)

1

onion

15 oz

can tomato sauce

15 oz

can kidney beans, rinsed and drained

1 1/2 cups

corn (I use frozen)

3 tbsp

nutritional yeast (I use

this brand

)

3 tsp

mild chili powder*

1/2 cup

water

3 oz

spinach

Salt

Optional: garlic, chipotle powder