The pasta sauce in this recipe is a dream for any child who loves their vegetables like mine does. The aroma in the house was amazing. My daughter waltzed in to find out what was cooking and could not resist tasting the simmering sauce. Then she could not wait for dinner to be ready. She tried to hurry it along taking charge of cooking the pasta.
This recipe was something I just threw together. I had a bunch of leftover ingredients that needed to be used up. I got them all out and put together this recipe as I went along. I did not really have a plan of action. I started with the little pieces of red onion and then added in the tomatoes and red pepper. As that was cooking I figured I should puree it to a chunky paste to make the base. The mushrooms, spinach and grape tomatoes I added later to the pureed sauce. Then a little milk for flavor and feta cheese to bring it all together. Needless to say the pan was wiped clean.
You will need (for 3 servings)
2 cups pasta of your choice
1/4 red onion, diced
2 tbsp. olive oil
3 medium tomatoes, diced
3/4 - 1 red bell pepper, deseeded and diced
2 tbsp. milk
salt and pepper to taste
1 tsp. cayenne pepper (adjust to taste)
1 tsp. dried basil
a big handful grape tomatoes, cut into quarters
2 cups spinach, chopped
5-6 skitake mushrooms, sliced
1/4 cup feta cheese, crumbled
Prepare all the vegetables and keep aside until needed. Bring a pot of water to a boil to cook the pasta.
Heat oil in a pan and add the onion. Saute until tender then add the chopped tomatoes and red bell pepper.
Cook until they begin to soften. Do not cook until mushy.
Turn off the heat and allow it to cool. Puree in a blender. You want it to be chunky not smooth. Add the pasta to the boiling water and cook as per instructions.
Transfer the puree to the pan and bring to a boil. Lower the heat and allow it to simmer. Add the milk, pepper and cayenne pepper. Add salt keeping in mind the feta cheese has salt too. Simmer for another minute. Do not bring to a boil.
Add the chopped vegetables and mix together. Let it cook for another 3-4 minutes.
Turn off heat. Add the crumbled feta cheese and combine. The pasta should be cooked by this time. Drain the water. Serve the pasta sauce on a bed of pasta.
Enjoy!
This is my entry for week four, day two of BM #48 for the theme Say Cheese. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48.
This recipe was something I just threw together. I had a bunch of leftover ingredients that needed to be used up. I got them all out and put together this recipe as I went along. I did not really have a plan of action. I started with the little pieces of red onion and then added in the tomatoes and red pepper. As that was cooking I figured I should puree it to a chunky paste to make the base. The mushrooms, spinach and grape tomatoes I added later to the pureed sauce. Then a little milk for flavor and feta cheese to bring it all together. Needless to say the pan was wiped clean.
You will need (for 3 servings)
2 cups pasta of your choice
1/4 red onion, diced
2 tbsp. olive oil
3 medium tomatoes, diced
3/4 - 1 red bell pepper, deseeded and diced
2 tbsp. milk
salt and pepper to taste
1 tsp. cayenne pepper (adjust to taste)
1 tsp. dried basil
a big handful grape tomatoes, cut into quarters
2 cups spinach, chopped
5-6 skitake mushrooms, sliced
1/4 cup feta cheese, crumbled
Prepare all the vegetables and keep aside until needed. Bring a pot of water to a boil to cook the pasta.
Heat oil in a pan and add the onion. Saute until tender then add the chopped tomatoes and red bell pepper.
Cook until they begin to soften. Do not cook until mushy.
Turn off the heat and allow it to cool. Puree in a blender. You want it to be chunky not smooth. Add the pasta to the boiling water and cook as per instructions.
Transfer the puree to the pan and bring to a boil. Lower the heat and allow it to simmer. Add the milk, pepper and cayenne pepper. Add salt keeping in mind the feta cheese has salt too. Simmer for another minute. Do not bring to a boil.
Add the chopped vegetables and mix together. Let it cook for another 3-4 minutes.
Turn off heat. Add the crumbled feta cheese and combine. The pasta should be cooked by this time. Drain the water. Serve the pasta sauce on a bed of pasta.
Enjoy!
This is my entry for week four, day two of BM #48 for the theme Say Cheese. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48.
Interesting use of veggies in a pasta sauce ..
ReplyDeleteMy daughter will definitely love this feta,tomato and spinach combo in pasta, beautiful plating.
ReplyDeleteYummy combo of ingredients.. It cant go wrong..
ReplyDeletePasta is something loved at home so like you I have someone taking charge. Great sauce.
ReplyDeleteVery interesting pasta recipe.Would love to try it .
ReplyDeleteLove that hearty & delicious pasta sauce. Looks colorful and delicious.
ReplyDeleteThat's a delicious sauce and a perfect meal.
ReplyDeletelove the creamy consistency of the sauce
ReplyDeleteThat's surely one filling dish Varada, very nicely done!
ReplyDeleteI feel like tasting that sauce now, looks so delicious and no wonder it dragged your daughter into the kitchen to see what is cooking? Perfect meal with all flavors!!
ReplyDeleteA yummy pasta, this is a filling and hearty meal.
ReplyDeleteSuch an interesting and inviting pasta recipe,nice step wise tutorial...
ReplyDeleteLove the sauce and this would be a instant hit :)
ReplyDeletePasta looks so good with nice combo of veggies and flavours
ReplyDeleteLooks very vibrant and tempting too.
ReplyDeleteThat's one healthy, flavorful sauce to go with pasta.
ReplyDeleteInteresting Pasta recipe....we all customize to what we have with leftovers..this recipe has come out so well. I'm sure they would have tasted delicious too! Jayanthi(www.sizzlingveggies.com)
ReplyDeleteLove the sauce. A very nice combination....
ReplyDelete