This is the time of year when pasta becomes dinner at least twice a week. When the number of events to attend each night multiplies to fill all available time from school dismissal to bedtime. Events that are so precious as they create the memories of the season. Like the Bellingham Port Festival, Haggen's Sing from the Heart, Choir performances, singing at St. Francis for the convalescents and of course lots of gift creations.
So we make pasta for dinner and enjoy every bite. With simple vegetable based sauces straight from the freezer. Like this one that I made at the height of the fall season and froze for this time. This recipe was one I created for my GF pasta class for Whatcom Community College.
Roasted Vegetable Sauce-Roast at 400 degrees. Ingredients - All of these are finely diced and Tossed with 1/4 cup olive oil. 3 carrots 1 stalk broccoli 1 onion 2 stalks celery 2 Anaheim peppers 1 pasilla pepper 1 large sweet pepper 1 yam Place in roasting pan with 6-8 cloves of garlic.
In separate roasting pan place 1 pound tomatillos
2 tablespoons thyme 2 teaspoons Italian seasoning
Pinch of hot pepper flakes if desired 1teaspoon herbs de Provence
Roast both pans at 400 degrees for 1/2 hour, stirring occasionally.
Remove from oven, take out 1 cup of diced veggies and reserve.
Place remaining diced veggies and tomatillos in the food processor with the herbs and blend until smooth,
Check seasonings and flavor intensity. If desired add cream to smooth and round the flavors or add veggie broth if needed for consistency.
Stir in the reserved veggies and serve over pasta, fish or chicken.
Can be frozen easily, just place in container and cover with veggie broth.
And I served it over the amazing quinoa pasta pagodas from Ancient Harvest. So simple and satisfying. Enjoy!
This is the time of year when pasta becomes dinner at least twice a week. When the number of events to attend each night multiplies to fill all available time from school dismissal to bedtime.
Events that are so precious as they create the memories of the season.
Like the Bellingham Port Festival, Haggen's Sing from the Heart, Choir performances, singing at St. Francis for the convalescents and of course lots of gift creations.
So we make pasta for dinner and enjoy every bite.
With simple vegetable based sauces straight from the freezer. Like this one that I made at the height of the fall season and froze for this time. This recipe was one I created for my GF pasta class for Whatcom Community College.
Roasted Vegetable Sauce-Roast at 400 degrees.
Ingredients - All of these are finely diced and Tossed with 1/4 cup olive oil.
3 carrots
1 stalk broccoli
1 onion
2 stalks celery
2 Anaheim peppers
1 pasilla pepper
1 large sweet pepper
1 yam
Place in roasting pan with 6-8 cloves of garlic.
In separate roasting pan place
1 pound tomatillos
2 tablespoons thyme
2 teaspoons Italian seasoning
Pinch of hot pepper flakes if desired
1teaspoon herbs de Provence
Roast both pans at 400 degrees for 1/2 hour, stirring occasionally.
Remove from oven, take out 1 cup of diced veggies and reserve.
Place remaining diced veggies and tomatillos in the food processor with the herbs and blend until smooth,
Check seasonings and flavor intensity. If desired add cream to smooth and round the flavors or add veggie broth if needed for consistency.
Stir in the reserved veggies and serve over pasta, fish or chicken.
Can be frozen easily, just place in container and cover with veggie broth.
And I served it over the amazing quinoa pasta pagodas from Ancient Harvest. So simple and satisfying.
Enjoy!