This dish was created out of leftovers.
It was a Saturday and I put off going to the store all day, so when it came time for dinner, I found myself in a pickle. We've been trying to save money by not going out, so I rummaged through the fridge and pulled out the ingredients that I thought could make a decent Italian bolongnese-type sauce.
I had a bunch of beautiful carrots from recently making my Carrot Raisin Muffins, prosciutto from a Pear and Goat Cheese Salad, leftover grilled chicken and spinach from my Mango Spinach Salad, and a half can of coconut milk after experimenting with a new batch of Chocolate Peanut Butter Ice Cream.
You're probably thinking: “Coconut milk in an Italian sauce recipe? Gross.”
I used to add a little heavy cream to my sauce recipes to help cut the acidity of the tomatoes, but since I'm dairy free I've been using coconut milk. I imagine any milk would work (almond, hemp, etc.), but coconut milk has the heaviest consistency and the light type doesn't have as strong of a coconut flavor.
Luckily I always keep brown rice or quinoa pasta in the cupboard for my guys, and had some frozen spaghetti squash on hand for myself. For a tutorial on how to prepare spaghetti squash, click here.
I love that a traditional bolognese sauce is filled with vegetables and you barely even notice them. If you chop them small enough, they almost add more of a meaty texture to the sauce. What I love even more, is that my 15 month old doesn't notice them either!
Loving your entire blog and really looking forward to trying some of your recipes! Just out of curiosity, what kind of quinoa pasta do you use? I can only find corn with a little quinoa pasta.
Against All Grain
I don’t use quinoa, sorry!
Oh, I assumed so when I read “Luckily I always keep brown rice or quinoa pasta in the cupboard for my guys….”
Against All Grain
Sorry that is a very old post. We don’t use it anymore but I think I used to buy one from Whole Foods. I know the brown rice pasta I used to buy was from Trader Joes and was pretty good.