Creamy tomato sauce WITHOUT tomatoes…

Creamy, vegetarian pasta sauce

 

preparation time:

ca. 25 minutes

 

difficulty:

simple

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ingredients for 2 people:

1/2 tuber of fennel
1/2 zucchini
1 red bell pepper
2 carrots
1 spring onion
2 tbsp. butter or oil for frying
ca. 200 ml vegetable stock or water
1 clove of garlic
(2 tbsp. cream cheese)
pinch oregano
pinch lemon grass
salt, pepper
frsh parsley

 

preparation:

Clean the vegetables and peel the carrots, remove core from bell pepper and chop everything into small pieces. Cut the spring onion in rings. Peel and chop the garlic. Heat up butter or oil in a pan. Sweat the bell pepper, fennel, carrots, garlic and spring onion just shortly without it turning brown. Add the stock. Leave it all to simmer for about 15 minutes. Stir occasionally. Remove from the stove and blend it.

Finally add salt, pepper, oregano, lemon grass (and some cream cheese) to taste. Serve with fresh parsley.

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tip: 

This sauce also works fine as soup. To give it more substance maybe add 1 or 2 (sweet) potatoes.

 

 

 

Enjoy!

(c) The Histamine Pirate

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Lots of calories, but good…

Zucchini cheese sauce for pasta


preparation time:

ca. 30 minutes

difficulty:

simple

ingredients for 3 to 4 people:

2 zucchini
500ml cream
4 cloves of garlic

use as much cheese as you like, use kinds you can tolerate (e.g. mozarella, feta)

pepper
salt (depending on what cheese you choose there might already be enough salt in there)

oil for frying

preparation:

Clean zucchini – if you use large ones peeling might be necessary, too – chop into dices. Peel garlic and chop it (you don’t need to crush it, it all will end up in the blender).
Fry the zucchini and garlic just shortly in oil. Now add the cream and leave it to simmer until the zucchini are soft.
Remove from stove and blend it. Now add the cheese chopped into dices. Add salt (optional) and pepper to taste.
Put back on the stove and leave to draw over low heat until the cheese is completely melted.
As long as the sauce is still on the warm stove, stand by and stir occasionally, otherwise the cheese might scorch.
In the end maybe add salt and pepper to taste – if needed. Pour over the warm pasta.

tip:

If you prepare it like that this sauce comes quite as a “calorie bomb”. Instead of cream you can also use milk or plant based milk like rice or oat milk. Here is how the “light” version goes:

Clean zucchini – if you use large ones peeling might be necessary, too – chop into dices. Peel garlic and chop it (you don’t need to crush it, it all will end up in the blender).
Fry the zucchini and garlic just shortly in oil. Add about 1 tbsp. of spelt flour (NOT gluten free anymore) to the oil and stir immediately. As soon as the flour is bound to the oil add some sips of milk. Note: Add the milk in little sips, not all at once. The sauce will thicken over time.

Leave it to simmer over low heat until the zucchini are soft.

Remove from stove and blend it. Now add the cheese chopped into dices. Add salt (optional) and pepper to taste.
Put back on the stove and leave to draw over low heat until the cheese is completely melted.
As long as the sauce is still on the warm stove, stand by and stir occasionally, otherwise the cheese might scorch.

In the end maybe add salt and pepper to taste again – if needed. Pour the sauce over the warm pasta.

(Found similarly on chefkoch.de)
Did you like it? Leave a comment or rate this (stars above).

 

Enjoy!

 

(c) The Histamine Pirate