Pasta + sauce = easy dinner. But those jarred sauces are full of sodium, as well as vegetables that have been treated enough to give them a shelf life. Not to mention, they’re usually pretty pricey too. I have a much better option for you.
This recipe (which is a “blend and go”) combines a number of veggies in just the right combination to give a pourable, but substantial, all natural sauce. You can use your fresh bought vegetables – so good for you! This is a GREAT way to eat more raw veggies, and a great way to trick your kids into doing so too. It’s vegan, gluten-free (provided you use gluten-free pasta), and mostly raw. Mostly importantly, there are loads of delicious, tasty vegetables in every bite.
Prep time: 5 minutes ~ Serves 4
In a blender, combine:
-2 c fresh cherry tomatoes (or diced fresh tomatoes)
-2 c fresh spinach, packed
-1 c carrots, chopped
-2 T olive oil
-1 t balsamic vinegar
-1 t garlic powder
-1/2 t each salt and black pepper
Blend. If you want your sauce to be thinner, blend until liquidy. If you want it to be chunkier, mix the ingredients first with a fork, then blend intermittently at a low speed.
If you’re on a low-sodium diet, you can use 1/4 t salt, and maybe supplement with some extra garlic powder.
Serve over 4 servings of your pasta of choice.