The big weather has warmed up about 30 degrees since the Holidays.
I wanted pasta, spaghetti or lasagna ANYTHING PASTA. Well I am still trying to maintain the New Year’s resolutions, so I made spaghetti squash.I make a vegetarian pasta sauce with everything but the kitchen sink that is quite satisfying.
Vegetarian Pasta SauceIngredients
1 large container of baby Bellas (Costco size)
1 1/2 large red bell peppers
1 1/2 large green bell peppers
1/2 cup finely diced celery
1 bulb garlic, minced
12 large plum tomatoes
4 1/2 inch wide zucchinis
1 small eggplant
2 cans Tomato Paste
1 tsp Herbes de Provence
1 /2 tsp sea salt in mortal
2 tsp basil leaves
2 tsp crushed parsley leaves
2 tsp crushed cilantro
1 tsp ground Thyme
1 tsp powdered parsley
1 tsp onion powder
1 tsp ground coriander
3 tsp sugar or other equivalent powdered sweetener
Prepare all ingredients and set aside
Wash and skin tomatoes, dice
Wash and remove stems from mushrooms, slice thinly
Wash and remove stem and blossom end from zucchini, cut into small cubes
Wash and remove seeds from peppers, dice
Wash 2 celery stalks; remove any leaves, dice finely
Peel garlic, mince
Wash and remove stem and blossom end from eggplant, slice lengthwise in half, slice thinly
Pour this mixture into slow cooker.
Stir the slow cooker to mix everything
Open one can of tomato paste and add it to the slow cooker
Stir and place lid on slow cooker.
Add 1 tsp oil to skillet; add zucchini to skillet and sauté for about 2 minutes on high.
Add to slow cooker, stir again
Add 1/2 of the spices and stir
Add the remaining can of tomato paste and stir
If the mixture needs liquid, add 2 cups v8 juice and stir.
Place top on slow cooker
Cook on low for about an hour, stirring after 1/2 hour
Taste for seasoning and add remainder as needed
In the meantime
Sauté the eggplant in the skillet until tender and set aside
The finished product
Wash squash and remove stem, if any.Slice lengthwise. Place squash in a microwaveable container.
Sprinkle with a pinch of Cajun spice.
Cover with cellophane wrap
During the last 20 minutes of cooking time for the pasta sauce, microwave on high for 9 minutes.
Remove and test for doneness, if needed, microwave 1 minute more. Do not overcook.
Top with Vegetarian Pasta Sauce and the sautéed eggplant.
I was so hungry, forgot to add some eggplant.
The Clean Plate