Saturday, January 2, 2016

Pasta Sauce Under Pressure

Sometimes, our weekend lunches are a compilation of what we have in the fridge left from the week. Today, I had one orange bell pepper, 8 oz of mushrooms, 1/2 a can of artichoke hearts (from our pizza earlier in the week), garlic cloves, and bunch of spinach. Adding those items to crushed tomatoes and salt-free tomato sauce along with plenty of seasonings and a touch of red wine, our lunch was DIVINE. This is what we ended up with...

2-3 garlic cloves, minced finely
1 28-oz can of organic crushed tomatoes (with or without basil)
1 15-oz can of salt-free organic tomato sauce
1 large bell pepper (red, orange, or yellow), chopped
8 oz. of mushrooms, washed and sliced
1 can of artichoke heart quarters (or chop whole ones)
3 large handfuls of fresh baby spinach
1/8-1/4 cup red wine
1/2-1 T. raw sugar (I used date sugar)
1 t. dried oregano
1 t. dried basil
1/2 t. salt
1/4 t. black pepper

1 lb. whole grain pasta, cooked according to package directions
Vegan parmesan cheese (optional)

Place crush garlic in your pressure cooker and cook with 2 T. of the crushed tomatoes on your saute/brown feature for one minute. Add all of the ingredients EXCEPT the pasta and parmesan. Stir all ingredients together well. It may not seem "saucy" enough, but it will create the most delicious sauce!

Secure the top on your pressure cooker and cook for 6 minutes with quick release. Cook pasta according to package directions, strain and set aside so steam evaporates.

Taste and add additional salt/pepper to the sauce if desired. The sauce can sit on warm for as long as you need it to, or serve it right away.

Serve over whole grain pasta with vegan parmesan cheese.




3 comments:

  1. Do you ever have luck cooking pasta in the ipot? I've tried a few times & it always comes out over cooked :(

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    Replies
    1. I have had the same issues. I just don't bother anymore.

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    2. Glad it's not just me :)

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