Friday Foods – #VanLife Nacho Pasta
This week’s installment of Friday Foods is a bit different. Rather than pulling a tried-and-true recipe from our favorite cookbook, A Fork in the Trail, we’re sharing a recipe Heidi and I concocted while living in the #YourLead van. It’s not gourmet, but it’s a fun twist on two favorites of ours, nachos and mac & cheese. Plus, it’s been tested and approved!
When living in a van, you don’t exactly have a spacious kitchen or pantry, so you need to be resourceful with the ingredients you buy. Can an item be used in a variety of recipes? Will it spoil quickly? Will you get sick of it after eating it three days in a row? No? Sold! It gets a coveted ride in the van.
#VanLife Nacho Pasta
Makes 2 servings
2 cups pasta (any shape—get creative!)
1 cup black beans
1 cup chickpeas
1/2 teaspoon salt
1/4 cup pepper Jack cheese
1/4 cup Cheddar cheese
1/4 cup salsa
Bring a salted pot of water to boil and add the pasta. While the pasta is cooking, drain the black beans and chickpeas into a leakproof container (this follows Leave No Trace principles!). Dice the tomato and avocado.
When the pasta is ready, drain it carefully into the leakproof container. Top pasta with remaining ingredients; then relax and enjoy!