raw vegan chili rose pasta sauce


Chili Rose Pasta Sauce

I’m sorry I keep harping on about my CSA deliveries but it’s the best thing ever – I love coming home on Thursday nights with my green bag of goodies! Tonight I got home a bit before 8pm, hungry. I decided to make pasta with the zucchini and summer squash and raid the fridge for inspiration for a new sauce.

Back in the days of eating pasta and dairy (and all sorts of other things that didn’t agree with me), I really liked a good rose pasta sauce – the subtle balance of tomatoes and cream, the creamy texture and the pretty pink color. Having thrown a few tomatoes in the blender with a few other generic ingredients tonight, I had a light pink sauce – it hasn’t been a great seasons for tomatoes in MA so far (and I love that I know that thanks to farmer Bob’s weekly newsletter!!). I then started wondering how I could incorporate the creamy texture of a traditional rose…

The answer? Pine nuts! It’s not super-creamy like a traditional rose sauce but it certainly added an interesting dimension.

Ingredients:

  • 1 1/2 cup cherry tomatoes (I used half cherry and half regular because I was using left overs but if I had a choice…)
  • 6 sun dried tomato halves
  • 1 clove garlic, crushed
  • 1 inch leek, sliced
  • 2 large basil leaves
  • 2 tbls pine nuts
  • Dried oregano, salt, pepper and chili flakes to taste

Instructions:

  • Blend everything in a blender until almost smooth – I like a bit of texture so left it a bit chunky
  • If you have time to spare, warm it in a dehydrator to take the chill off
  • Pour over zucchini pasta – easy!

For dinner tonight I actually started by peeling 2 summer squash and 1 zucchini into thin strips into a bowl. I mixed some thinly sliced sweet onion and a grated radish, weird I know, but I have heaps of them from CSA and don’t know what to do with them all! It’s the one thing that I have trouble with. I then mixed it all with a little sea salt to soften and placed the bowl in the dehydrator at 105° while I made the sauce.

I made the sauce and gave it 10 minutes in the dehydrator with the pasta – not sure it did anything but it made me feel like it was warmer and the pasta certainly was soft after the total 20 minutes it spent in there. I placed half the pasta and half the sauce on a plate and garnished with chili flakes, dried thyme and a drizzle of EVOO – I’m taking the other half to work for lunch tomorrow ;)

Dinner from farm to plate in 30 minutes – and it was light enough to fill me up but not burden me before bed. Just another reason to LOVE raw food!!

xx

2 Comments on “raw vegan chili rose pasta sauce

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