|This is not my kid… I just love this picture.|
Frequently spaghetti and sauce graces our table – as I’m sure it does on many other tables. It’s fast, a reliable kid-pleaser, and fairly hearty. However, serving spaghetti, tomato sauce, and a salad does not include that essential G for Growing – protein. Not in any amount substantial enough to satiate a nursing mom anyway.
I was making pasta sauce the other night and hit upon the idea of using some cooked beans leftover from a previous dinner. The whole sauce was based around what I had that needed to be used – eggplant and what not. On the whole, it worked out really well. I could have added zucchini, spinach, or any other veggies if I had them. The beans and cream gave the sauce a richness and a velvety texture not usually found in a veggie sauce. Added benefit – the kids liked this sauce way more than they like plain red sauce!
Vegetable-Bean Pasta Sauce
In olive oil sauté
1 onion – chopped
3 garlic cloves – chopped
2 sm. eggplant – cubed
(other veggies would go here)
15-20 oz. canned tomatoes
1 c white wine
1 c water
Cook until the vegetables are soft through.
Puree in a food processor with
1 1/2 cups cooked red or white beans (one can of beans would be fine too)
1 cup cream
Salt and pepper
Until everything is blended together. Adjust the thickness of the sauce with water reserved from cooking the pasta.
Pass with asiago.
Added possibility – adding extra beans and a half cup of asiago will make a thick Italian style bean dip! Tasty on bruschetta…