Get a Taste of Beyoncé's Vegan Meal Delivery Service with Hungry Girl's Veggie Pasta

Hungry Girl

Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on guilt-free eating. She is also the author of nine books, six of which debuted at number one on the New York Times Best Sellers list. Read her blog every Monday for slimmed-down celebrity recipes and more.

It all started when Beyoncé and Jay Z announced they were going vegan for 22 days based on a nutrition program developed by Bey’s trainer, Marc Borges. It must have gone well, because a little over a year after that challenge, Beyoncé teamed up with Borges to launch the 22 Days Nutrition vegan meal delivery service. Why 22 days? It’s based on the theory that it takes 21 days to form a new habit — by the 22nd day, it’s locked in.

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Wanna eat like Queen Bey without the multi-week commitment? Check out this vegan recipe inspired by one of 22 Days’ sample menu meals, the Ratatouille Pasta with Pesto! What you get is a great dinner for two that also happens to be gorgeous (like Beyoncé).

‘Til next time… Chew the right thing!

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Hungry Girl’s Ratatouille Pasta with Pine Nuts
Makes 2 servings

1 cup canned fire-roasted diced tomatoes, drained
½ cup tomato paste
¼ cup finely chopped fresh basil
1 tsp. chopped garlic
⅛ tsp. red pepper flakes
⅛ tsp. each salt and black pepper
1 ½ cups cubed eggplant
¾ cup chopped red bell pepper
¾ cup sliced and halved zucchini
¾ cup coarsely chopped onion
3 oz. (about 1 cup) uncooked high-fiber elbow macaroni
¼ oz. (about 1 tbsp.) chopped pine nuts

1. Preheat oven to 375°F. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.

2. In a large bowl, combine drained tomatoes, tomato paste, basil, garlic, and seasonings. Mix until uniform. Add veggies, and stir to coat.

3. Distribute mixture onto the center of the foil, and cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.

4. Bake for 40 minutes, or until veggies are tender.

5. Meanwhile, in a large pot, cook pasta per package instructions, about 7 minutes. Drain pasta, and transfer to the large bowl. Cover to keep warm.

6. Bring a skillet to medium-low heat. Cook and stir pine nuts until lightly browned and toasted, 2 – 3 minutes.

7. Cut packet to release steam before opening entirely. Transfer contents to the bowl of pasta. Mix well, and sprinkle with toasted pine nuts.

Nutritional information: ½ of recipe (about 2 ¼ cups): 323 calories, 4g fat, 508mg sodium, 64.5g carbs, 12.5g fiber, 19.5g sugars, 13g protein

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