You'll never beleive it but tonight's dinner incorporated MORE leftovers. They don't seem to stop, right? I guess I should open up a cafeteria...maybe not. Tonight I made an incredibly quick creamy sauce for my leftover whole wheat penne pasta. I usually try to stay away from cream sauces but this sauce is packed full of lean protein, vitamins and healthy fat and actually, contains no cream.
Here's the recipe (it's my own): In an immersion blender (or a regular blender or a food processor), combine about 3 ounces of silken tofu, two handfuls of parsely, a handful of walnuts, a squeeze of fresh lemon juice, a drizzle of olive oil, sea salt, cracked pepper and about a tablespoon of nutritional yeast (optional. I really like this stuff. It adds a cheesy taste and is packed full of vitamins, especially B vitamins. You can find it at most health food stores). Blend until...
You have a creamy sauce to top pasta. I used about 1/2 of this sauce on about a cup of pasta. I'm thinking the rest of it would be good as a sandwich spread, a veggie dip, or over some brown rice. My dinner was delicious...I also had a salad with pear and dried cranberries.
0 comments:
Post a Comment