I'm ovo-lacto, but have been trying to reduce my dairy. Also, ever since I learned about animal rennet in cheese I've been trying to pretend I don't know, but I do know and really should be avoiding those cheeses. That said, I've been trying to break my parmesan addiction on pasta-night. I guess I just don't like the consistency of regular pasta sauce, and I like how using lots of parmesan makes it sort of creamy. I got the idea that a bean puree might lend a creamy texture, so I tried it last night and it worked GREAT! No cheese needed! I had some tomatoes and fresh basil from the farmers market to use up, so here's what I did...
Heated some onions and garlic in olive oil in a large skillet. Added diced tomatoes, canellini beans, and fresh basil. Seasoned liberally with salt and pepper, and sauteed for a while. Transferred to blender and pureed. I wanted it totally creamy, but it might be good with some chunks too. Served over pasta and it was DELICIOUS!!!!!
I'm thinking next time we use jarred sauce, I can puree some beans (with olive oil if I need some liquid) to mix with just my portion since DH doesn't like creamy stuff. So not only am I avoiding the cheese, but I'm adding protein and fiber too.
Heated some onions and garlic in olive oil in a large skillet. Added diced tomatoes, canellini beans, and fresh basil. Seasoned liberally with salt and pepper, and sauteed for a while. Transferred to blender and pureed. I wanted it totally creamy, but it might be good with some chunks too. Served over pasta and it was DELICIOUS!!!!!
I'm thinking next time we use jarred sauce, I can puree some beans (with olive oil if I need some liquid) to mix with just my portion since DH doesn't like creamy stuff. So not only am I avoiding the cheese, but I'm adding protein and fiber too.
