Food Storage & Other Adventures in Motherhood

Food Storage Friday: Best Vegan Pasta Sauce Ever!

by heather

I often find that when someone raves about how good a recipe is, it is usually an exaggeration and I’m left totally disappointed. Even if the recipe was ok, I usually won’t make it again because I don’t want to be reminded of how fantastic it wasn’t. Perhaps I’m becoming a bit of a food snob, but if it doesn’t taste that great I don’t think it’s worth the time, money, effort and calories when there are so many other foods out there that do taste great. So when I say that I have found a recipe that is the best, you can know that I mean business.  (Or at least this is the best pasta sauce that I have yet tasted.) I can’t really take credit for this creation. My husband came up with it. He looked at the contents of our fridge and pantry, invented this sauce and had it ready for me when I came home from work. (I know, I know; he’s a keeper.) This sauce is made primarily from fresh ingredients. In a pinch I suppose I could make it from canned and dried ingredients, but it’s really, really good with fresh. (Also don’t judge this recipe by it’s somewhat funky orange color. It’s just from the peppers. Trust me, they give it  wonderful flavor. Also we tried this again with yellow bell peppers. It was yummy, but the color was even less appealing.)

Red Pepper Tomato Sauce with Balsamic Braised Mushrooms

Food Storage Ingredients:

8 oz pasta- (roughly) prepared according to directions
5 Tablespoons olive oil, divided
1/4 sliced almonds, roasted
1 teaspoon agave nectar
1-2 Tablespoons balsamic vinegar
salt to taste

Fresh Ingredients:

3 roma tomatoes, peeled and chopped
2 red bell peppers
6 basil leaves
6 chives
1/2 teaspoon oregano
8 oz mushrooms

1. Roast bell peppers in the oven at 425 until charred (roughly 30 minutes). 2. While peppers are roasting, saute tomatoes in a tablespoon of olive oil on medium heat. Stir occasionally for 15-20 minutes. Your tomatoes should look like a chunky sauce. Add agave nectar and cook for 2 more minutes. 3. ‘Sweat’, de-seed and peel roasted peppers. 4. Puree peppers, tomatoes, basil, chives, oregano, almonds and 2 Tablespoons of olive oil until smooth. Add salt to taste. It definitely needs some, you can determine how much. 5. Saute mushrooms in 2 Tablespoons of olive oil for 5-10 minutes until browned. Add balsamic vinegar, cover and cook for 2-3 minutes. Cook pasta while cooking mushrooms. 6. Top pasta with sauce and braised mushrooms.

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