CHICOPEE, Mass. (WWLP) – Many pasta sauces you buy in the store are tasty, but are usually packed with unwanted fat and calories! Lauren Kendzierski, owner of the food truck Chanterelle To Go out of Northampton, showed us some quick and easy pasta sauces!
Roasted Squash Puree
A healthy alternative to traditional mac & cheese
1 squash, suggested (butternut, pumpkin, or acorn)
1 T olive oil
1 c cream
½ cup Parmesan
1 bunch parsley
1 t cinnamon
1 t salt
1 t pepper, coarse grind
Preheat oven to 475 degrees. Peel squash and roughly chop. Toss in olive oil and bake on sheet tray until caramel colored and soft. Let cool.
Add squash and remaining ingredients to food processor. Puree until smooth.
Toss with cook pasta.
A new (and winter-friendly) alternative to summer basil
1 bunch kale, stems removed
1 large garlic clove
¼ c olive oil
¼ c nuts
½ c cheese, suggested: feta, cheddar, parmesan, fontina
Add all ingredients into food processor. Pulse until smooth.
Toss with cooked pasta.
Roasted Garlic White Bean Sauce
1 head garlic
1 c olive oil
1 can white beans/cannolini
1 T oregano, chopped
1 t salt
1 t pepper
1 t crushed red pepper, optional
In a small baking pan, add garlic and olive oil. Roasted for 1 hour at 300 degrees.
Add garlic/oil and remaining ingredients to food processor. Puree until smooth.
Toss with cooked pasta. Great with spinach, sundried tomato, or sauteed broccoli rabe.