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Meatless Monday: Spaghetti w/ Veggie Sauce & Pesto Mozzarella Toast

March 14, 2011

Yes, I know – We always eat pasta on Meatless Monday! I wanted to go for something more exciting this week, but I’m trying to purge the kitchen of a lot of food before going grocery shopping again. Besides, I spent the majority of the afternoon baking cookies, and not just any cookies – oatmeal, raisin, chocolate chip and walnut cookies! Oh my, are they delicious!

Sorry, back to Meatless Monday. This is an interesting recipe, and I’m not sure exactly where it came from. The pasta sauce is not from a bottle – I call it veggie sauce because it is made from steamed carrots and diced tomatoes that I puree in the blender. The toast is an idea my husband threw together tonight that was super tasty!

Ingredients:

  • 1 c. carrots
  • 1 15oz. can of diced tomatoes with Italian herbs
  • 8 oz. whole wheat pasta of your choice
  • Shredded parmesan cheese

Directions:

  • Slice & steam the carrots until tender.
  • Use a blender or food processor to puree the carrots and tomatoes.
  • Cook the pasta as directed.
  • Pour the veggie sauce back into the pan and heat through on medium low heat.
  • Toss together, top with parmesan and enjoy!

For the toast, all you need is:

  • Whatever type of bread you want – We used Rudi’s Spelt Ancient Grain bread tonight.
  • Pesto, store-bought or homemade
  • Shredded mozzarella cheese

Directions:

  • Preheat oven (or toaster oven) to 375 degrees.
  • Spread pesto generously on toast. Top with mozzarella.
  • Bake for 7-10 minutes, or until cheese melts. Keep an eye on it.
  • Enjoy!
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One Comment leave one →
  1. March 14, 2011 7:24 pm

    I apologize for the horrible feature picture. Baking cookies took most of my energy this afternoon, so dinner (and the blog post) were pretty much thrown together.

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