Thursday, 21 November 2013

Pumped Up Creamy Tomato Sauce

Yesterday I found myself staring aimlessly at our cupboards trying to plan a meal for my crew. After a few days of soup I was craving pasta but we didn't have any sauce left. I whipped this up in about 10 minutes then set it in the crockpot.

1 can diced tomatoes
1 can chickpeas (rinsed)
2 zucchinis (peeled and sliced)
1 portabello mushroom (sliced)
4T quinoa
1T basil
Salt and pepper to taste
3 cloves garlic (minced)
1 cup shredded cheese
1/2 cup heavy cream

I dumped everything but the cheese and milk into the crockpot on high for 3 hours. Once the zucchini and mushroom were fork tender I took out my trust hand blender and creamed it. For my picky kids, this is essential.  To be fair it spreads over pasta better too. Once it's creamy (watch out for those stray chickpeas!), blend in the cream and then the cheese. Taste it and spice accordingly. The chickpeas made the sauce creamy but also dulled the flavour, so the cheese and some pepper make a big difference.

We served this with tortellini last night. An easy, nutrient dense meal that the kids didn't balk at. Today at lunch I used it as the sauce for personal pita pizzas and it was a big hit again. I love no repeat repeats!

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