Cutting back on sugar doesn’t mean I have to give up savory, creamy, or hearty dishes! In an effort to shake up my pasta game, I thought about how to use the veggies in my kitchen to create something different from the easy choices of tomato sauce and pesto. For all these recipes, I used brown rice fettuccine as my control, so the sauce could be the variable in this experiment.
I came up with four creamy sauces – each with their own highlights. I’ve shared my favorite things about the sauces below, and over the next few days, I will share the recipes as well. Stay tuned!
For people that love nutritional yeast, and really think it adds that cheesy flavor your pre-plant days, this is the sauce for you. This sauce came out very smooth and creamy. As it cools, it gets a bit clumpier and congealed (like dairy Alfredo does) but a quick 30 seconds in the microwave made it just as creamy as before.
If potatoes can be used to make thick, creamy soups, why not use them in a pasta sauce? This was the sweetest of the sauces, and it had a nice consistency. At the beginning of the taste test, I thought this was my least favorite…but when I went to take a picture of it, I realized I’d eaten more of this one than the others…so that’s an unconscious vote for this sauce.
I love red peppers, and this sauce had a great flavor. It took longer to make, since I sauteed veggies first, but that really gave it the big flavor. While it works fine on pasta, I’m looking forward to drizzling this over grilled veggies.
I love guacamole, so I tried to turn that into a sauce! This was the easiest of the four sauces as it only required a blender The others had stovetops steps before blending. I used many of the same ingredients as guac – cilantro, lime juice, garlic – and made it significantly thinner. In addition to pasta sauce, this could also work as more of a salad dressing next time I make a burrito bowl or Southwest salad.