"Pasta with sauce is, and always will be, one of my most beloved comfort meals. It's also one of the simplest, speediest, and most satisfying combos in my cooking repertoire, serving as a reliable staple at the end of my busiest days. Because I've been trying to reduce the amount of ultra-processed foods in my diet, I've experimented with homemade sauces that are relatively low-effort yet made with entirely whole ingredients."
"Let the tray cool for a few minutes. Add the baked vegetables to a blender with the beans and ricotta. You can also add some Parmesan and fresh basil at this step. Blend until smooth. If you have a small blender, you may need to add the ingredients gradually between each blend. Stir the sauce into cooked pasta to heat through, mix in more Parmesan, season with salt and pepper to taste, and serve."
Roasted red peppers, cherry tomatoes and garlic are baked, then blended with butter beans and ricotta to form a creamy pasta sauce. Olive oil, salt, pepper and dried herbs season the vegetables before roasting at 390°F for about 25 minutes. The cooled roasted vegetables combine in a blender with rinsed, drained butter beans and ricotta; optional Parmesan and fresh basil can be added. The sauce is blended until smooth, stirred into cooked pasta, and finished with additional Parmesan, salt and pepper. The recipe makes four servings, each providing about 12 grams protein and 4 grams fiber. Store leftovers sealed in the refrigerator for up to five days.
Read at Business Insider
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