Chunky Creamy Tomato Sauce
100%
1
By Justin Ecke
Chunky Creamy Tomato Sauce
This creamy cream-less, vegetable laden tomato sauce is wonderful on pasta, quinoa, polenta and barley. Serves 8
Updated at: Sun, 28 Jan 2024 16:53:39 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
25
High
Nutrition per serving
Calories273.1 kcal (14%)
Total Fat2 g (3%)
Carbs52.3 g (20%)
Sugars8.3 g (9%)
Protein10.8 g (22%)
Sodium407.2 mg (20%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
¼ cupwater
2garlic cloves
chopped
1leek
very well washed or 1 small bunch scallions, trimmed and finely chopped
3carrots
diced
2 tablespoonsItalian flat leaf parsley leaves
chopped fresh
1 x 28 ouncecan diced tomatoes
including liquid
2zucchini
diced
1red bell pepper
seeded and diced
¼ cupwhite wine
or orange juice
1 teaspoonkosher salt
½ teaspoonblack pepper
¼ cupskim milk buttermilk
¼ cupnon fat greek yogurt
1 tablespoontomato paste
2 tablespoonsfresh basil leaves
chopped, plus additional for garnish
1 poundpasta
medium size shaped, such as shells or rotini
Parmesan cheese
Shaved or grated
Instructions
Step 1
Place the water, leek, scallions, garlic, carrots, parsley, tomatoes, zucchini and red pepper in a large non stick skillet over medium high heat and cook until the vegetables begin to soften, 10- 15 minutes.
Step 2
Add the wine or orange juice, salt and pepper and cook until all the vegetables are soft, about 20 minutes.
Step 3
Place the buttermilk, yogurt and tomato paste in a small bowl and stir to combine.
Step 4
Gradually add the buttermilk mixture to the skillet and cook for 2 - 3 minutes, stirring all the while. Stir in the basil.
Step 5
Bring a large pot of water to a boil and cook the pasta until al dente.
Step 6
Serve pasta in shallow bowls with sauce on top, garnished with Parmesan cheese.
