Love Pastas? Here's a way to make them even healthier. I had a box of Portobella Mushroom Ravioli sitting in my fridge. I grabbed this during one of my trips to Trader Joe's. They have such an amazing collection and it comes in quite handy for those quick weekday dinners.
You can make this with regular pasta too. And use whatever vegetables you have on hand to add that extra goodness to your lunch or dinner. You can also make the puree the night before and use it the next day.
The sauce is thicker than our usual Pasta sauce but without any plain flour. The absence of plain flour is what makes this recipe great for me and the added benefit of using broccoli as the base of my sauce. I have used black and red pepper to spice it up but you're welcome to add some mixed Italian herbs too.
Do give it a shot and leave your feedback below.
Ingredients:
Broccoli, 1 crown small
Potato, 1 small boiled and peeled
Olive Oil, 1 tbsp
Garlic, 1 tbsp finely chopped
Onions, 1 medium finely chopped
Mushrooms, quartered 1/2 cup (Baby bella or whatever you prefer)
Red Bell Pepper, 1/2 cup cubed
Ravioli or any pasta of your choice
Milk, 1/2 cup
Salt to taste
Black Pepper, 1/2 tsp
Chili Flakes, 1/2 tsp
Parmesan, 2 tbsp
Procedure:
1. Separate the broccoli florets
2. Heat water in a pan and add some salt. Once boiling blanch the broccoli florets until soft. About 10 minutes. Drain the water, refresh in cold running water and set aside to cool.
3. Cook the ravioli following the instructions on the pack till al dente.
4. Blend together the boiled broccoli and potato in a blender using milk to make a smooth puree.
6. Add the chopped garlic and saute till brown.
7. Next add the chopped onions and saute till translucent.
8. Time to add the mushrooms and saute till they soften.
9. In goes the pepper, give it a quick toss.
10. Season with salt, add the red and black pepper.
11. Throw in the ravioli and toss well.
12. Add in the puree and mix gently making sure not to break the raviolis.
14. Serve hot!
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