Saturday, April 26, 2014

Creamy Sweet Potato Marinara Sauce

I just love vodka cream sauces; they are a little lighter than a straight marinara. When the sauce completely over powers the meal, I get sad because I want to taste it all. Since Paul can't do creams, I've always made my creamy sauces with silken tofu, it really does make a great substitute in sauces.

We were having pasta but wanted a new sauce. Tomatoes are far out of season and I knew if I tried to make a marinara sauce I would be disappointed in the lack of fresh flavor. I decided to try a 'light on the tomatoes' sauce using mainly sweet potatoes as the base.

It just goes to show that when the vegetable that you need isn't in season you can still find great ways to make what you need -- If you just think outside of the box and use the vegetables that are fresh and ready, you will find yourself pleasantly surprised!

Vegan Sweet Potato Marinara

Creamy Sweet Potato Marinara Sauce

Makes 2 1/2 

1 sweet potato, about 2 1/2 cups cubed
1/2 medium onion, diced
3 garlic cloves
2 roma tomatos, diced
4 oz silken tofu
5 basil leaves
3 sprigs of thyme
1 t salt
3/4 t pepper

Cook sweet potatoes until very tender.

Sauté onion and garlic in a little oil. Add tomatoes.

Put everything in a bowl and purée with an immersion blender. Use a food processor or regular blender if you don't have an immersion blender.

Tonight, I served it with some spinach tortellini. Quick meal, filled with some great veggies. 

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