I’ve taken “Meatless Monday” to “Let’s eat meat free till the weekend.”
It’s summer time. Produce in the mid-west is at it’s very best…. so why not take advantage of it. Instead of making the typical tomato sauce for pasta, I decided to change it up a bit. I made a Roasted Red Pepper & Sun-Dried Tomato sauce for my whole wheat spaghetti. SO GOOD!!
If you have a picky eater or kids in your home, an easy way to sneak in veggies is to puree them into a sauce or soup. Besides roasted red peppers & sun-dried tomatoes, I added carrots, onions, basil and garlic to the blender to make a full flavor pasta sauce. Once it’s pureed, it will be a little thick. You can thin it out with stock or some of the water your pasta cooked in.
To add some “meat” to this pasta meal, I sautéed sliced mushrooms and tomatoes. Add it to the cooked pasta and throw in some spinach. The heat from the warm pasta and mushroom mixture will slighty wilt the spinach but it will still maintain some crunch.
Another great thing about this recipe, it’s on the table in 30 minutes. Very quick & easy with depths of flavor. It’s a tasty mid-week meal!
Roasted Red Pepper & sun-dried Tomato Sauce with Whole Wheat spaghetti, serves 4 to 6
- 1 lb (uncooked) Whole wheat spaghetti
- 1 medium onion, diced and divided
- 3 garlic cloves, minced and divided
- 2 carrots, chopped
- 1 12oz jar of roasted red peppers, drained
- 1/2 cup sun-dried tomatoes
- 5 -8 basil leaves
- splash of cream
- 2 cups sliced mushrooms
- 2 tomatoes, diced
- 2 cups baby spinach
- basil for garnish
- Cook spaghetti according to directions. Reminder — You might want to save some of the pasta water to thin out the sauce if you don’t have stock on hand.
- Saute half of the diced onions & garlic with olive oil. Add carrots and cook until onions are translucent. Add to blender along with roasted red peppers, sun-dried tomatoes & basil. Puree until smooth. Add water or stock until you get the consistency you like. Finish sauce by adding a splash of cream.
- In a saute pan, pour in a splash of olive oil and add the rest of the onions and garlic. Toss in sliced mushrooms and tomatoes. Cook until the liquid from the tomatoes have evaporated. Add this mixture to cooked spaghetti. Fold in spinach — it will wilt but not overly cook it.
- Pour pasta sauce into the noodle mixture. When you’re ready to serve, garnish with torn basil leaves.