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!
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!
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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