Pasta is an easy, inexpensive, go-to dish (especially in our house) for any day of the week. But is anyone else tired of the same 'ol sauce? We use tomato-based sauces, as well as olive oil to coat our spaghetti, penne, and rotini. But that just gets boring. I wanted to try something that tasted more homemade with the added bonus of being healthier. This sauce is it.
Five ingredients and 30 minutes is all you need to create a hearty, amped up sauce. I love how the garlic adds a homemade element, while the mushrooms add a "beefy" texture. The beans are a great protein addition and they thicken up the sauce. The greens brighten the dish and provide a nutritious bonus.
I love topping spaghetti squash with this sauce. I've also made a slightly thicker version on top of my homemade (and leftover take-out) pizza!
Inspired by this recipe:
(Amped Up) Pasta Sauce
1 Tbsp olive oil
3-4 garlic cloves, minced
1- 8 oz. package of mushrooms, chopped
2 large handfuls or 5 oz. package of greens, chopped
1 cup cannellini beans
1 jar pasta sauce
Salt & pepper to taste (optional)
Add oil to large skillet or pan and warm at medium heat.
Add minced garlic and allow to soften, approximately 3-5 minutes.
Add mushrooms plus 2-4 tablespoons of water and saute until soft, approximately 5-7 minutes.
Add greens and saute until wilted, approximately 5 minutes.
Add 1 cup cannellini beans and jar of sauce. Bring to a boil then reduce to a simmer. Cover for 20 minutes till sauce is combined and reduced.
Note: This sauce is on the thicker side. If you prefer a thinner sauce, add water gradually while simmering.
Finish with salt & paper to taste (optional).
I've made this sauce using what I have on hand. We've enjoyed the taste of baby bella mushrooms and white button; spinach and kale. I've also used different jarred sauces such as tomato basil, marinara, and garden vegetable.
Inspired by this recipe:
(Amped Up) Pasta Sauce
1 Tbsp olive oil
3-4 garlic cloves, minced
1- 8 oz. package of mushrooms, chopped
2 large handfuls or 5 oz. package of greens, chopped
1 cup cannellini beans
1 jar pasta sauce
Salt & pepper to taste (optional)
Add oil to large skillet or pan and warm at medium heat.
Add minced garlic and allow to soften, approximately 3-5 minutes.
Add mushrooms plus 2-4 tablespoons of water and saute until soft, approximately 5-7 minutes.
Add greens and saute until wilted, approximately 5 minutes.
Add 1 cup cannellini beans and jar of sauce. Bring to a boil then reduce to a simmer. Cover for 20 minutes till sauce is combined and reduced.
Note: This sauce is on the thicker side. If you prefer a thinner sauce, add water gradually while simmering.
Finish with salt & paper to taste (optional).
Yield: Approximately 4-6 servings
I've made this sauce using what I have on hand. We've enjoyed the taste of baby bella mushrooms and white button; spinach and kale. I've also used different jarred sauces such as tomato basil, marinara, and garden vegetable.
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