Κυριακή, 9 Σεπτεμβρίου 2012

Recipe: Pasta with tomato-carrot sauce

I usually spend a lot of time on cooking each day. Firstly because I like to take it slow and secondly, because I have many breaks to play, hug, breastfeed and generally satisfy my little baby's needs. But there are some times that I just have to make something quick. Like yesterday, that my brother had an early football practise and had to have eaten early. In these days, spaghetti saves my life. This is something I make relatively often.




Ingredients:



  • 1 carrot

  • 1 big onion

  • 1-2 cloves garlic (More if you like, I like garlic a lot and I use more. This time I used one and half of these babies. They are grown by my grandma.)

  • 4 fresh tomatoes (highly recommended) or  (if you are in a hurry just like I was) commercial tomato pulp

  • salt, pepper, herbs

  • pasta


Directions:

Cook your pasta, according to the instructions on the packet.

Shred the carrot. Finely chop the onion and garlic.



Saute in medium heat for about 5 minutes.



If you use fresh tomatoes, first of all good for you and second of all, now is the time to throw them in a blender and turn them into a pulp. Now, add the pulp to the veggies and give them a good stir.





Now turn your fire to low, cover and let it simmer for 15 minutes. If you do blw, remember to put some sauce on a plate for your baby and then, season the rest with salt, pepper and herbs of your choice. I used dried basil, thyme, oregano and sweet paprika but you can use whatever you want...the combinations are endless. Turn your fire on high, stir it well and let it boil for about a minute. That's it, you're done!

Toss some spaghetti on a plate, put some sauce on them and enjoy!



I sprinkled mine with nutritional yeast! Delicious!

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