The Simple Meal You Could Make On A Budget, According To Padma Lakshmi
Everybody needs to have some budget meals in their rotation that they can pull out when things get a little tight. Whether that's towards the end of the month, when rent's due, or just when you haven't been to the grocery store in a while and need to make do with pantry staples, having a stable of cheap and easy recipes you can call on is a step that will save you dozens of headaches.
Some of our favorites include the gooey goodness of carbonara, straight-to-the-point baked ziti, and slow-cooker mac n' cheese. In fact, pasta makes a good base for budget meals. Although, sheet pan nachos are a fun way to shake things up that can be easily (and cheaply) adapted to make a meatless main dish by swapping a can of pinto, black, or refried beans for the beef (per Southern Living).
Even superstars like Padma Lakshmi appreciate the value of a recipe that doesn't break the bank. Lakshmi took to Instagram to share one of her favorite meals that can be made for just about $10.
Padma Laksmi's pasta
Inspired by Danny Kim's @dannygrubs series, Padma Lakshmi tries to see what she can do with a ten-dollar bill (per Instagram). And it turns out, for a superstar, she's no stranger to cooking on a budget. The "Top Chef" host makes a version of a dish she says she used to make at the beginning of every semester of college, after wiping out her bank account buying books.
To make Lakshi's pasta, you'll need an onion, a can of cannellini beans (she uses organic), fresh parsley, lemon or lemon juice, spaghetti, feta, dried herbs, and some butter. First, put your pasta on to boil while chopping your onions lengthwise. "I like the onions cut long because it's spaghetti so it kind of folds in nicely," says Lakshmi. Sauté the onions in butter, then add thyme, oregano, and crushed red chili flakes and cover and reduce to a simmer. When your pasta's cooked, reserve a little bit of the cooking water while draining.
Add lemon juice to the pan, then get ready. Now add your drained pasta to the onions, along with the reserved pasta water, rinsed cannellini beans, and chopped fresh parsley. Combine with tongs and keep on the stove until the water is absorbed. Wait to add your cheese until you remove it from the heat, Lakshmi cautions. Then combine further. Add a little cracked pepper and a final flourish of fresh parsley and you're ready to eat. The recipe serves four.