pressed quickly cooked pasta sauce

If your tired of seeing red spaghetti? This creamy yellow squash is a welcome change from the usual red sauce. It cooks quickly with the pressure cooker and the natural sweetness of the pumpkin, the whole family.

Pumpkin is rich in beta-carotene, known for its ability to fight infections, protect against cancer and cholesterol lowering "bad" LDL known. It 's a good source of folic acid, which many people now know is essential to avoidsome birth defects. Many people do not know that folic acid prevents the accumulation of homocysteine ​​(HO-mo-sis-teen). This toxic product of normal metabolism of heart disease and stroke. So, no matter our age or gender, we all have good reasons to have an excess of folic acid.

Pressure Cooker

You butternut squash can be seen from its pear shape and creamy yellow skin. Cut it lengthwise. Scoop, which remove the seeds with a spoon and discard. Now it is ready for use. The skin is edible and goodFiber source. Conventionally produced and must be peeled pumpkin is so easy with a potato peeler.

This recipe calls for Herbes de Provence, one of the most savory, thyme, marjoram, rosemary, oregano and lavender mixture. While it sounds exotic spice you in every area.

Creamy Butternut Squash Sauce

3 cups pumpkin, cut about 1 inch pieces

2 cups water

2 cups soy milk

3 tablespoons grapeseed oil or ghee

1 large onion,diced

4 cloves garlic, finely chopped

1 cup broccoli florets (the flower-like)

½ cup carrots, peeled and thinly sliced

2 tablespoons herbs de Provence

1 teaspoon salt

whole wheat pasta, about 4 ounces dried for adults

Place 2 cups of water and pumpkin in a pressure cooker. Lock the lid. Turn the heat up to full pressure over high heat. Reduce heat just enough to maintain high pressure and 2 minutes. The cooker under coldrunning water to reduce pressure. Turn to open the drain valve away from you in the kitchen. The pumpkin should be fork tender. Otherwise, bring to pressure and cook for another minute. Remove the pumpkin with a slotted spoon. Puree in a food processor or mash with a potato masher.

Heat oil or ghee in a saucepan over medium heat. Sauté onion, garlic, broccoli, carrots and herbs de Provence, until the onions are transparent, about 5 minutes. Add the mashedSquash. Slowly add soy milk, stirring as you pour, until creamy. Season with salt. Spoon over cooked pasta and serve. Serves 6.

pressed quickly cooked pasta sauce

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