Friends! It’s Thursday! Which means tomorrow is F-R-I-DAY!! HALLELU, amirite?
(I just had to look up how to spell ‘amirite,’ even though it’s not a real word. The internet is weird, man.)
So I’ve quite settled in to this crazy-awesome job of mine, and I’ve finally adjusted into the whole working from home thing. I’m surprised it has been such an adjustment! Like, working from home is the dream. Theoretically, working in your PJs, rolling out of bed at 7:59 in time for work at 8:00, being able to cook breakfast at home instead of grabbing literally anything and running out the door all sound like awesome things.
And you know what? They ARE.
I just didn’t realize how gosh-darn busy I’d be! Like, these photos right here? Hastily thrown together one night after work this week. And I’ve actually had a life on the weekends with Mother’s Day, the big family dinner, and traveling, so my blogging schedule is all jacked up.
On one hand, it’s totally frustrating. You guys know how gosh-darn much I love this tiny little corner of the internet. Me feeling like I don’t have enough time to dedicate to be the person I’ve grown up to be is a weird feeling. Like I don’t have enough time to be me.
On the other hand, it’s taught me a lot about how I run my day. I’ve started to pick up on the amount of time I waste scrolling through Facebook or randomly turning on The Office on Netflix at night. In fact, in the time it has taken me to write the first word of this post to this very sentence, I have gotten up 4 different times to go get tea, go talk to Mark, or go get a peanut butter cup. FOUR.
I waste an inordinate amount of time.
So while I thought I was just so darn busy all the time, it’s really because I can’t prioritize. For some reason, I’m really struggling in this department things lately. In my mind, watching Gilmore girls for the 300th time somehow outweighs polishing my photography skills, promoting my content, or writing my posts. It outweighs hanging out with the friends or family I haven’t seen in months or trying a new restaurant. You know, the stuff that I actually love to do.
Has this ever happened to you? You’d just rather sit and veg rather than actually doing and living.
I literally realized this yesterday, but I’m happy I did. While it’s hard to admit your faults, I think it’s one of the best ways to grow. Identifying flaws and overcoming them tells you so much about the kind of person you are. So while I’ve been wasting quite a bit of time lately, I’ve come to realize that’s just not alright with me. Time with family and friends is important, so making time for them is a must. And I’ve experienced some wonderful things with Fooduzzi in this past year and a half of blogging; there’s no way I’m slowing down now just because I’m feeling lazy.
So in the spirit of cutting down on that “laziness” and better prioritizing my life, I bring you a 10-minute meal! Virtually no chopping, minimal mixing, and a teeny tiny ingredient list make for an efficient, and not to mention totally mouth-wateringly delicious, weeknight mealtime!
As I mentioned before, Mark looooooooves spinach artichoke dip. But eating spinach artichoke dip for dinner, while totally tasty, isn’t the healthiest thing you could do. We’ve definitely done it, and we’ll probably do it again in the future. But for a quick and easy everyday meal? Let’s choose some healthier ingredients and pair it with some fiber-rich brown rice gluten free pasta, shall we?
Just like in this pasta recipe, the creaminess is coming from…hummus! If you haven’t added hummus to your noodles yet, boy are you missing out! You get all of the creaminess from, say, an alfredo sauce, without any dairy! You know I’m a complete and total hummus fiend, so I’m going to hop on each and every opportunity I get to add it to my diet.
Add a little spinach, some artichoke hearts (HIGHLY recommend these bad boys), and some other pantry staples, and you’re done! Seriously. 10 minute meals are the best, aren’t they?
Best part? This recipe is totally and completely gluten free and vegan. You can totally add some cheese to your pasta if desired, but I think it’s plenty creamy and decadent without it.
Enjoy this 10-minute pasta, friends!Print
Creamy Spinach Artichoke Hummus Pasta
- Yield: 4-8
- 1 12-oz. pack gluten free pasta
- 1 cup reserved pasta water (see Instructions)
- 5 oz. plain hummus (half a standard pack)
- 7 oz. artichoke hearts, roughly chopped (I used these and HIGHLY recommend them!)
- 4 oz. frozen spinach (about 1 and 1/2 cups), thawed, squeezed, and drained
- 1 large garlic clove, minced
- 1/4 tsp. dried Italian Seasoning
- salt + pepper
- Optional: red pepper flakes, parmesan cheese for topping
- Cook pasta according to package instructions. Prior to draining the pasta, reserve 1 cup of pasta water for thinning out the sauce.
- While the pasta is cooking, mix the sauce: Add hummus, artichoke hearts, spinach, garlic, Italian Seasoning, salt, and pepper to a large bowl and mix to combine well. Add some (you won’t need it all) pasta water to create a thick and creamy mixture.
- Once the pasta is done cooking, drain and add the noodles to the bowl with the sauce. Toss to coat, adding additional pasta water to thin if necessary. Serve immediately.
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