Lately, Lei isn't into "red sauce" and has been asking for buttered noodles. To add some life to her request, I came up with this tomato-free pasta sauce. It's much like the pasta bombs I describe here.
The following recipe makes enough super healthy pasta sauce to feed two kids dinner now and make 12 pasta bombs for later.
2 medium-large sweet potatoes
3 large handfuls fresh spinach
1 large shallot
1/2 medium vidalia onion
1/2 pound shitake mushrooms
Beaba Babycook or steamer and food processor
Penzey's Sunny Paris (spice blend of purple shallots, chives, green peppercorn, French basil, French terragon, chervil, bay leaf and dill weed)
Italian sausage (optional - I did not add sausage this time)
1. Peel and chop sweet potatoes. Steam or cook until soft. Puree until smooth. Set aside.
2. Chop onion, shallot and mushrooms.
3. Drop a few tablespoons of butter into a sauce pan on high heat. Sautee onion, shallots and mushrooms until softened and slightly browned.
5. Stir in 1-2 teaspoons of Penzey's Sunny Paris.
6. Once your saucepan vegetables are thoroughly heated and mixed in, you are ready to blend your sauce.
7. Depending on your food processor's capacity, you may need to blend your sauce in multiple batches. Pour the saucepan vegetable mix into the processor, add chicken broth and blend until smooth. Add chicken broth to desired consistency.
9. Add butter and salt to taste.
10. Boil water and cook your noodles al dente.
11. Serve with grated or shaved parmesan cheese.
Check out this previous post for a detailed description of pasta bombs.