Difficulty: Medium
Time: 20-40 mins,
Servings: 3 Cups Base Sauce
Make up a double or triple batch of this base sauce &
keep it in the fridge or freezer.
Then use your Harvest box to create new noodle dishes whenever you want
& in a flash.
PASTA SAUCE BASE
|
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
|
3
|
Cups
|
Onion
|
Large
dice
|
|
1/4
|
Cup
|
Evoo
|
|
Cook the onions in the oil over medium high heat for about 8
mins until translucent. Add salt & pepper & garlic & toss for a min or 2
longer until the garlic is fragrant.
|
1
|
Pinch each
|
Salt & pepper
|
To
taste
|
|
2-5
|
Cloves
|
Garlic
|
Sliced
|
|
1
|
Cup
|
Water or broth
|
|
|
2
|
Each
|
Harvest frozen broth cubes
|
Opt
|
|
1/2
|
Cup
|
Dry vermouth
|
Wine
or sherry
|
|
1
|
Large
|
Lemon
|
Juice
& opt zest
|
Add the water or broth, Harvest broth cubes & cooking wine. If you don’t use the wine, add another
1/2 cup of broth or water. Boil
for about 10 mins until onions are nicely tender. Then squeeze in the lemon juice.
FAVORITE NOODLES & PASTA
|
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
|
1/2
|
Pound
|
Noodles or pasta
|
For
2 bowls
|
Once the base is done, choose your flavors. Each recipe makes 2 generous bowls of
pasta. Cook your pasta, about a
half-pound for 2 servings, while you prep out the sauce. I used buckwheat noodles for the
Chinese dish, whole-wheat fettuccini for the Indian bowl & extra large
Italian penne for the Italian pasta.
Use 1 cup of pasta sauce base to start each recipe & add 1 to 3 cups
favorite Harvest vegetables.)
CHINESE NOODLES: Start w/ 1
Cup Pasta Sauce Base + 1-3 Cups Harvest Veg
|
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
|
1/4
|
Cup
|
Peanut butter
|
|
|
1
|
Cup
|
Water
|
|
|
1
|
Tablespoon
|
Soy sauce
|
|
|
|
|
Hot chili or chili flakes
|
Opt
|
|
|
|
Fresh ginger
|
Minced,
opt
|
|
|
|
Roasted peanuts
|
Garnish,
opt
|
INDIAN NOODLES: Start w/ 1
Cup Pasta Sauce Base + 1-3 Cups Harvest Veg
|
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
|
1 1/2
|
Teaspoon
|
Curry powder
|
|
|
1
|
Teaspoon
|
Mustard seed
|
|
|
1
|
Teaspoon
|
Cumin seed
|
|
|
1
|
Can
|
Coconut milk
|
13.5
oz can
|
ITALIAN PASTA: Start w/ 1 Cup
Pasta Sauce Base + 1-3 Cups Harvest Veg
|
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
|
1
|
Tablespoon
|
Evoo
|
Opt
|
|
3
|
Cloves
|
Garlic
|
Sliced,
opt
|
|
2
|
Cups
|
Favorite tomato sauce
|
Or
crushed tomatoes
|
|
1 1/2
|
Teaspoons
|
Italian herbs
|
|
|
|
|
Fresh basil, oregano, thyme
|
opt
|
Use as many or as few veggies as you wish. Cook them in the sauce, or if desired
give them a little sauté first. I
sautéed the Italian veg w/ extra garlic & evoo then bloomed the Italian
herbs in that mix. I kept the
Chinese simple w/ just a little orange sesame romaine & toasted peanut garnish,
and I simmered the veggies in the perfumed coconut broth for the Indian
bowl.
There’s something for everyone & a myriad of flavors
that can be made from this simple pasta base. If you’re trying to expand your flavor palette to include
more veggies, saucy noodle dishes are a great base meal. Eat the rainbow with pasta & sauce!
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly
Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
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