Pasta is the definition of comfort food. It is what many of us grew up eating as children and what so many of us crave when our body is in need of a serious carb-fix. Athletes enjoy large quanities of pasta the night before a big race, because it ensures amble energy and smooth digestion before they must perform. So, since we're all going to be eating it why not make your most comforting meal one that is both healthy and filling? This creamy sweet and savory pasta sauce is sure to do just the trick.
Unfortunately, many brands of store bought pasta sauce contains dozens of ingredients and ridiculous amounts of added sodium. To avoid feeling weighed down and bloated by excess water retention, consider making your own sauce that will satisfy your salty desires healthfully.
In no means does this sauce compare to the made-from-scratch sauce that your Italian Grandmother makes, but for someone who loves carbs and isn't Italian in the slightest, I assure you it is pretty darn good!
By incorporating three special ingredients - Baked Sweet Potato, Medjool Dates and Miso paste into this sauce, you'll find that the final product tastes like nothing you've ever enjoyed on pasta before.
Sweet potatoes are exceptionally dense and filling, while being calorically dilute. Sweet potatoes are also an excellent source of vitamin A (in the form of beta-carotene,) vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, these bad boys are also high in potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus. I could go on and on about my recently new found love for potatoes. By using them as a main ingredient in this sauce you'll be able to create a meal that is both filling, nutrient dense and satiating. Sweet potatoes allow this pasta sauce to transform from watery and loose to thick and rich. The sweetness of the medjool dates also pairs perfectly with the sauce form the miso paste.
This meal is so delicious and tastes wonderful when prepared with either Gluten Free (Rice, Corn, Quinoa) or 100% Whole Wheat pasta, depending on your own needs and preferences. A few brands of gluten free pasta that I enjoy purchasing are ...
LUNDBERG BROWN RICE PASTA
TRADER JOE'S BRAND CORN PASTA PENNE
ANCIENT HARVEST QUINOA PASTA
2 ORANGE SWEET POTATOES
1 CAN ORGANIC LOW SODIUM CANNED TOMATOES (OR TOMATO SAUCE)
2-3 CLOVES ROASTED GARLIC
1 TSP. REDUCED SODIUM MISO PASTE
3 PITTED MEDJOOL DATES
2 TSP. ONION POWDER
JUICE OF 1/2 LEMON
PRE-HEAT OVEN TO 420 degrees and peel skin off sweet potatoes. Bake sweet potatoes for 40 minutes until soft when punctured with a fork. Roast cloves of garlic for 15 minutes in oven while potatoes cook. In a high speed blender, combine all ingredients and blend until smooth. Cook for 5-8 minutes on medium heat until sauce begins to simmer. Allow to cool and SERVE OVER COOKED PASTA.
ADD STEAMED BROCCOLI, PITTED KALAMATA OLIVES (IN WATER - NOT OIL,) CARMELIZED ONIONS + CRUNCHY SESAME SEEDS ON TOP.
NUTRITIONAL YEAST + A DASH OF HOT SAUCE ALSO HIGHLY RECCOMENDED