One of the things that I was most worried about cutting out of my diet was pasta. I love it! From just plain spaghetti and marinara, to mac and cheese, to ravioli, its one of my favorite meals. I wasn't sure if I was going to be able to go a whole month without having any. I love spaghetti squash and butternut noodles and what not, but they just aren't the same.
Enter brown rice noodles. I didn't think there was any way they were going to taste the same. However, they have quickly become one of my favorite healthy substitutes. They cook exactly like regular pasta, taste great, and are gluten free! This is the brand that I have found is my favorite. They have all sorts of different pasta shapes, and its yummy!
But I still needed something to use as a sauce. Most store bought sauces have sugar or cheese or something in it that you shouldn't have on the 30 Days. That is where this homemade sauce recipe comes in. Its super easy, and tastes good.
You will need:
One small online, diced
2 6oz cans of tomato paste
28oz can of diced tomatoes (I use the petite diced)
4 cups Veggie Broth (or water) - if you like a thinner sauce, use all of it. If you want it a little thicker, only use 3 cups.
1T Dried Parsley
1t garlic powder, oregano, salt
Pepper to taste
That's it! The hardest part of this sauce is dicing the onion, otherwise its essentially dump and cook.
1. Add the diced onion and a little olive oil (or your cooking oil of choice) and saute until the onions are soft.
2. Add everything else in and bring to a boil.
3. Turn it down and let it simmer for at least 30 minutes. Personally I let it go for about an hour to an hour and a half.
Use it right away, or store in jars to use later. This sauce also freezes well.
This sauce with the brown rice pasta makes for a quick and easy week night dinner. Your family will think its the same old thing they have always had, but your secret can be that its a much healthier alternative!
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