Tuesday, January 7, 2014

recipe: mashed potato pasta sauce

Let's just get this out of the way first -- I really love carbs. I also love my green veggies and fruits and try to eat as healthily as possible but I'm not one to shy away from a meal that includes multiple carbohydrates all living happily together in one single dish.

Initially I wanted to make a creamy tomato sauce without using any dairy to make it creamy, and came up with the idea to put a mashed potato in my sauce. It ended up making it more hearty than creamy but it was SO good, I definitely filed this in my "do-again" file.

You need: 1 crate of cherry tomatoes, a few tbsp. olive oil, 4 cloves fresh garlic (minced), 1 tbsp. olivio (or butter), some parsley, one baked potato (mashed), pasta

While your pasta is cooking, heat the olive oil on low heat and add the minced garlic. Cut up the tomatoes into slices (I cut about three slices per tomato) and add them to the pot with the olivio. Let it all simmer on a low heat until the juices from the tomatoes are starting to fill up the pot. Then add the parsley and the potato and stir until it's all well blended. Serve over the pasta and eat up! :)

One of my personal resolutions this year is to cook more often instead of always eating out or eating pre-packaged foods and so far I'm doing really good! I've been having waffles or eggs for breakfast every morning and cooking lunch or dinner every day. Yesterday I used the leftover pasta from this dish (I had some extra that I tossed with olive oil & put in the fridge) and combined it with butter beans and green beans in a skillet, and it was so yummy!