100% guilt-free, low-to-almost-no-fat, super good for you CREAMY pasta sauce.
1/2 cup packed sun-dried tomatoes*
1 cup vegetable broth
2 garlic cloves, minced
3 tbsp. almond butter or 1/2 cup almonds
1 tbsp. olive oil, optional**
3/4 tsp. sea salt
1/4 tsp. ground pepper
1 tbsp. nutritional yeast, optional
1/4 cup chopped fresh basil
1 lb. dried pasta, cooked to serve
Place all ingredients except for basil and pasta in the jar of a high-speed blender. Purée until completely smooth. Add the basil and turn the blender on low just to distribute.
Toss as much sauce as desired with cooked pasta and a little of the starchy cooking water, if needed.
*If using sun-dried tomatoes that are NOT packed in oil, then you will want to soak them in boiling water for at least 15 minutes. Do not boil them- soak them in the boiled water. Or you can heat the vegetable broth and soak them in that, and then use the vegetable broth in the sauce for the added flavor from the sun-dried tomato soaking liquid.
**You don’t need the extra tbsp. of oil if you used sun-dried tomatoes that are jarred in oil. You can omit it completely if you’d like, but the sauce will be less rich.
Prep time : 10 mins
Cook time : 20 mins
Total time : 30 mins
Caprese Pasta Skillet mixes fresh basil, cherry tomatoes, pasta and mozzarella to make a quick 30 minute meal that the whole family will love. Perfect dish to use up your summer garden tomatoes and basil!
6 oz linguine
½ cup reserved pasta water
1 cup fresh basil, chopped
6 oz fresh mozzarella, chopped into chunks
6 Tablespoons olive oil
1 pint cherry tomatoes
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
Cook pasta according to box, drain water reserving ½ cup of the pasta water when done and set aside.
In a large skillet heat the 6 Tablespoons olive oil and saute the tomatoes for two minutes. Add the garlic and oregano. Continue sauteing until the tomatoes are soft.
Add in the reserved pasta water and simmer for an additional 1 minute stirring to combine.
Add the pasta, basil and mozzarella and heat on low stirring until the cheese is melted, about 2-3 minutes. Add salt and pepper to taste and crushed red pepper flakes (optional).
Serve warm garnished with fresh chopped basil.
Notes: Add grilled chicken to add protein to this dish.
Author: Julia // A Cedar Spoon
Recipe type: Pasta, Dinner
1 tbsp olive oil
1 lb unpeeled eggplant, cut into 1-inch pieces
1 tsp kosher salt
1/2 tsp black pepper
1 medium onion, chopped
1 tbsp minced garlic
1 cup cooked white beans (or drained, rinsed canned)
1/4 cup chopped fresh parsley
1 cup whole wheat breadcrumbs or panko (use gf crumbs for gluten free)
pinch red chili flakes (optional)
2 cups quick marinara sauce
Heat the oven to 375°. Spray a large rimmed baking sheet with cooking spray.
Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper and cook, stirring occasionally until tender, 10 to 15 minutes. Transfer to the bowl of a food processor.
Add the remaining 1/2 tablespoon of oil to the skillet with the onion and garlic and cook until translucent, 3 to 5 minutes. Add to the food processor along with the drained beans and parsley and pulse until well combined and chopped, but not pureed.
Combine the mixture with the breadcrumbs and red chile flakes if using. Taste for salt then roll into 12 meatballs, about 2-inches in diameter. Transfer to the prepared baking sheet and bake until firm and browned, about 25 to 30 minutes.
Meanwhile, warm the marinara sauce and serve with the meatballs over pasta, zucchini noodles or on a whole wheat roll.
Servings: 4 • Size: 3 meatballs with 1/2 cup sauce • Old Points: 5 pts • Points+: 6 pts
Calories: 260 • Fat: 7 g • Carb: 43 g • Fiber: 9 g • Protein: 8 g • Sugar: 1 g
Sodium: 307 mg • Cholesterol: 0 mg