Home made (Veggie) Spaghetti Sauce
Bye Bye Ragu and Prego!
I have always loved cooking a pot of spaghetti or a pan of lasagna but for the past 3/4 years I haven't been able to because each time I prepared it my husband would end up with heart burn.
I've found away to make one of my favorite entree's, ditch the heart burn pain, get a huge dose of vegetables while still having the yummy goodness we are accustomed to eating.
1 box of vegetable noodles
2 fresh sweet peppers
1 fresh jalepeno pepper
unsweetened coconut milk
1 large leek
3 large red tomatoes
3 small green tomatoes
1 jalapeno pepper
Drain from pot (do not rinse)
Place noodles to the side
add 1-2 tablespoons of olive oil to pot
add 1 tomato bullion
add 1 tablespoon of minced garlic
once garlic, bullion and leeks begin to mix well with oil add vegetables.
Cut up tomatoes and either pulsate in Ninja/blender or soften on the stove in a pot (place to the side).
Sauté vegetable mixture until tender then add other (dry) ingredients. Once blended well add the rest of the ingredients one by one to your desired taste.
Allow to simmer on low for 15 - 20 minutes then let it rest for 30 minutes.
Place noodles on your plate, cover with sauce and enjoy!
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