View Full Version : pasta help
04-18-2010, 06:58 PM
I made pasta for dinner. My sauce was kind of frothy. I just used what I had at the house, so it was a 75 out of 100 to me. It was good and filling.
My sauce consisted of a tomato, garlic and spices. It was frothy so what could i have done to make it more sauce like?
Should I have squeezed the seeds out instead of using them? Will sun dried tomatoes make a difference?
Where can i get a spiral slicer?
04-19-2010, 11:53 PM
Frothy sounds like you used a blender or food processor. What did you use to make it?
Yes, I think a handful of sun dried tomatoes would make a difference, as would a little fat, maybe some olive oil, and I like to add a hunk of red bell pepper for sweetness.
04-20-2010, 04:40 AM
Sausage and cheese? :(
Ok, so now this looks like I'm an idiot. There was a post above me that mentioned sausage & cheese and it was deleted.
04-21-2010, 07:00 PM
I don't really care for tomato sauce myself. I make this alfredo sauce recipe (http://therawtarian.com/raw-alfredo-sauce-recipe/) myself. It does the trick for me when I'm looking for "pasta."
04-21-2010, 07:03 PM
LOL Mindy Sue. That cracked me up. Thanks.
Laura---that alfredo sauce sounds delish. Thanks for the link.
04-21-2010, 08:28 PM
Oh Mindy Sue! Too funny!! Now I'm wondering what we missed! Renegade carnivore!
For frothy sauce, you can dice the majority tomatoes instead of processing them, just use a little for the base and add the fat (evoo/nuts) and definitely some sundrieds.
04-23-2010, 10:12 AM
The sun dried tomatoes is what thickens it and really lends a nice flavor. Try Alissa's Marinara sauce recipe and you'll love it. Even non raw fooders enjoy this sauce. Oh, she also has an alfredo sauce that is really good.
04-23-2010, 11:24 AM
I just bought the "World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer" from Amazon and LOVE IT. I am sure there are better ones out there but for the money it works great.
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