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4 cups homemade Tomato Basil sauce (below)

12 oz can chick peas, rinsed and drained

1 cup water (or more)

8 oz  sliced mushrooms

2 cups ditalini pasta or pasta of choice, cooked (can be Gluten Free)

Freshly grated Parmesan (optional)

Combine sauce,  water and 1/2 of the beans in a medium sauce pan over medium heat.  Using an inversion blender, puree beans into sauce and water.  Add remaining beans and mushrooms.  Heat over medium low until mushrooms are cooked through.  Add pasta.  Remove from heat and serve with Parmesan if using.

Tomato Basil Sauce

1 small yellow onion, chopped

2 cloves garlic, finely minced

2 Tbsp olive oil

1 28-oz canned diced tomatoes (no salt added)

1 6-oz can tomato paste

1 tsp oregano

1 tsp thyme

2 Tablespoons fresh chopped basil

½ tsp crushed red pepper (optional)

1/4 cup dry red wine (optional)

¼ tsp sea salt

½ tsp fresh ground pepper

 

Heat oil in medium sauce pan over medium-high.  Add onion , garlic, and crushed red pepper  Sauté until onion is soft and garlic golden brown; about 10 minutes.  Add wine if using and stir. Add diced tomatoes and tomato paste.  Stir.  Add remaining ingredients.  Reduce heat to low.  Cook for 30 minutes or longer.