BUTTERNUT SQUASH PASTA SAUCE
Enjoy this alternative to the standard tomato-based pasta sauces. Sweet butternut squash combined with crushed red pepper forming a balanced and unique flavor. You can add wilted spinach, roasted tomatoes, zucchini, or just about anything else to the sauce. Serve over your favorite pasta.
Provided by Jonathan Cannon
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Combine butternut squash and 2 cups water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- While squash is cooking, heat oil in a medium saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Stir in oregano, crushed red pepper, salt, and pepper; set skillet aside.
- Release pressure carefully from the pressure cooker using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Add squash into the skillet with the onion-garlic mixture. Add remaining 1 cup water and mash until mixture is a smooth liquid.
- Bring to a simmer and cook, uncovered, until sauce has thickened, 15 to 20 minutes. Add Parmesan cheese and adjust seasonings.
Nutrition Facts : Calories 114.2 calories, Carbohydrate 20.2 g, Cholesterol 4.4 mg, Fat 3.3 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 86.1 mg, Sugar 4.1 g
AUTHENTIC (QUICK) ITALIAN TOMATO SAUCE FOR PASTA
NOTE: To enjoy with pasta as soon as the sauce is ready, put a large pot of salted water on the cooktop over high heat and cook the pasta (I prefer De Cecco) as directed (if you are using egg or a very quick cooking pasta, do this about half-way through these directions).
Provided by Christina Conte
Categories Main Courses
Time 15m
Number Of Ingredients 7
Steps:
- Pour the oil into a large saute pan (not a deep pot) over medium high heat. Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Saute the garlic until it just starts to brown, then add the parsley.
- Turn the heat up to high. Now add the tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides. Stir with a wooden spoon and lower the heat a little. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly.
- Add the salt and continue to simmer at a fast pace, and stir often.
- The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.
- Taste the sauce, if it doesn't taste delicious, it probably just needs a little more salt. Turn off the heat and add the fresh basil (I tear mine into pieces). Also, unless absolutely necessary, do not wash your basil. Wipe it with a damp paper towel instead, so the water doesn't ruin the flavor and aroma.
- Add sauce to the drained pasta (save some pasta water to add back into the pasta in case it's too dry), and enjoy immediately with some freshly grated authentic Parmigiano Reggiano cheese and/or pepper.
- Also, if you've been plating pasta in a bowl, then topping it with sauce, this is American-style. If you want to serve it the way they do in Italy, mix the sauce in and then plate it.
Nutrition Facts : Calories 135 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4, Sodium 498 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SQUISHED TOMATO PASTA SAUCE
Help kids aged 3-6 make their own superhealthy fresh tomato sauce to go with pasta
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Put the cherry tomatoes into a large bowl, reach down into the bowl and squeeze each one hard until it bursts (mind out, they'll squirt!). Pull the tomatoes into pieces.
- Squeeze the halved tomatoes on a lemon squeezer to make as much juice as you can. Pour this into the bowl. ( Grown-ups, the squeezed halves can be used up in a stew or soup.)
- Snip the basil and chives into the bowl using your scissors, or tear them into pieces. Then, if you are using them, snip or pull the olives in half and throw them in, too.
- Add a dribble of olive oil, then ask your grown-up helper to put the cooked pasta into two bowls, spoon your sauce on top and sprinkle with the cheese
Nutrition Facts : Calories 472 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 0.34 milligram of sodium
BUTTERNUT-SQUASH PASTA SAUCE
When your day is packed full, you'll appreciate the ease of this no-fuss dish.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
- Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
- Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below.)
- Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings.
GARLIC SPAGHETTI SQUASH WITH MEAT SAUCE AND TOMATO
I have reduced grains and other starches in my diet due to health reasons, so I was looking for filling, comforting meals without pasta or potatoes. When I was tinkering with this spaghetti squash recipe, I discovered something fun to eat! -Becky Ruff, Mc Gregor, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a 13x9-in. baking pan, cut side down; add 1/2 in. of hot water. Bake, uncovered, 40 minutes. Drain water from pan; turn squash cut side up. Bake until squash is tender, 5-10 minutes longer., Meanwhile, in a large skillet, cook beef and mushrooms over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Add half of the garlic; cook and stir 1 minute. Stir in tomatoes, pasta sauce and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes., When squash is cool enough to handle, use a fork to separate strands. In a large skillet, heat oil over medium heat. Add remaining garlic; cook and stir 1 minute. Stir in squash, salt and remaining pepper; heat through. Serve with meat sauce and, if desired, cheese.
Nutrition Facts : Calories 443 calories, Fat 17g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 770mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 11g fiber), Protein 29g protein. Diabetic Exchanges
PASTA WITH WINTER SQUASH AND TOMATOES
If we're being truthful, this sweater weather recipe should really be called "winter squash and tomatoes with pasta," as the 2 pounds of squash far outweigh the 1/2 pound of penne it calls for. We think that's a good thing. Every single piece of pasta gets a generous coating of sauce, and there's even some left behind after the pasta is long gone. That's what bread is for.
Provided by Mark Bittman
Categories pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
- When squash is tender - about 10 minutes for shreds, 15 or so for small cubes - cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 821 milligrams, Sugar 9 grams
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AUTHENTIC ITALIAN TOMATO SAUCE - QUICK, EASY & DELICIOUS
From insidetherustickitchen.com
Ratings 6Calories 50 per servingCategory Sauces
- A around 1 tbsp of olive oil to a medium sized saucepan, once it starts to sizzle add chopped garlic and dried oregano. Fry for 30 seconds then add 1 tsp of balsamic vinegar and freshly chopped parsley and basil.
- Fry the herbs and garlic for another 30 seconds (this helps release all the delicious flavours from the herbs) then add a can of chopped tomatoes and add a pinch of salt.
- Add 2 tbsp of water to the empty tomato can, swirl to get as much leftover tomato as possible and add that to the sauce.
- Stir everything together, after 1 minute use a potato masher to crush the tomatoes and break them down as much as possible (it will still be a rustic style sauce and not completely smooth)
HOMEMADE SPAGHETTI SAUCE WITH FRESH TOMATOES RECIPE
From eatingwell.com
Reviews 2Category Healthy Tomato Sauce RecipesRatings 2Calories 105 per serving
- Squeeze out seeds from tomatoes; discard seeds. Grate the tomatoes on the large holes of box grater; discard skins. Transfer the pulp to a medium bowl. (You should have about 4 cups.)
- Cook oil, garlic and crushed red pepper in a medium saucepan over medium heat, stirring often, until beginning to sizzle, about 2 minutes. Add the tomato pulp, tomato paste, sugar, salt and basil.
- Increase heat to medium-high and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until reduced by half, 1 hour to 1 hour and 10 minutes. Discard the basil sprig. Serve immediately, or refrigerate in an airtight container for up to 1 week. The sauce may also be frozen for up to 6 months.
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- Red Wine Spaghetti. It’s a showstopper. Two bottles of red wine get cooked down to a glossy butter sauce that stains and flavors the spaghetti. View Recipe.
- Fettuccine Alfredo. Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water.
- Lobster Pasta. A creamy, eye rollingly rich pasta sauce that tastes deeply lobstery, but even more deeply of love. View Recipe.
- All-American Cheeseburger Pasta. Whether you know it as American Chop Suey, Chili Mac, or American Goulash, this deeply flavorful, super-comforting pasta dish is greater than the sum of its humble parts.
- Creamy Mushroom Pasta. Mushrooms just need a quick sear in a hot pan before being tossed with pasta and cream in this easy weeknight dinner. View Recipe.
- Pasta With Brown Butter, Whole Lemon, and Parmesan. A weeknight pasta that utilizes simple pantry ingredients in a luxurious way. View Recipe.
- Kale Pesto With Whole Wheat Pasta. This kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.
- Pantry Pasta With Vegan Cream Sauce. Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary.
- Pasta e Fagioli. The key to a soup with fully developed savory flavor starts with the soffritto—a mix of slowly cooked aromatic vegetables. View Recipe.
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