Loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. Add chicken for the extra protien and it is winning recipe
Author: Ash
Recipe type: Lunch/Dinner
Cuisine: Italian
Serves: 4
Ingredients
1 large zucchini, chopped
1 medium golden beet, peeled and diced to small pieces
5 whole garlic
⅓ tsp fresh oregano or ⅓ tsp dried oregano
2 tbsp extra virgin olive oil
⅓ cup sour cream
¼ cup grated or parmesan chunks
salt, pepper
2 cups Cooked Pasta
2 Chicken breasts or 5 chicken strips, cut to 1 inch cubes
salt and pepper
Basil, 10 leaves torn for garnish
Instructions
Cook the pasta according to the instructions till al dante and reserve 1 cup of pasta water.
Sauté the zucchini , beets and garlic in 2 tbsp oil for 5-7 minutes until they start to soften. Add the oregano and turn off the heat. Season it with salt, pepper.
Blend all this in a food processor or blender with ½ cup of pasta water, sour cream and parmesan to a coarse paste.
Take a pan, and put another tablespoon of olive oil. Add the chicken, salt and pepper.Saute for 5-7 minutes or until it's completely cooked.
Pour in the veggie cream mixture, check for salt. Add the pasta,1/2 cup of reserved pasta water, chili flakes, mix well.
Simmer for 2 minutes, toss in the basil. Serve immediately.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2019/04/01/creamy-veggie-sauce-pasta/