Pink Sauce a la Goat Cheese
So simple, so addicting. Put it on your pasta, chicken breast, veggies, or a flip-flop really.
Servings: 6 hungry people
Ingredients
- 1 sweet onion diced
- 1 small zucchini thinly sliced
- 4 cloves of garlic minced
- 28 oz can crushed tomatoes
- 4 oz soft, plain goat cheese about 1/2 log
- 1 tbsp butter use oil if you want to reduce fat content
- 1 tbsp avocado oil
- 1 handful fresh parsley roughly chopped
- 1 handful fresh basil roughly chopped
- Seasoning: salt, pepper, garlic powder, dried basil leaves, red pepper flakes
Instructions
- Heat 1 tbsp cooking oil on large skillet. Sautee onion and zucchini for ~3 mins, until onion is translucent. Add minced garlic and stir to avoid burning the garlic. Season with salt, pepper, garlic powder, dried basil leaves, and red pepper flakes. Stir the mixture together well.
- Add a tablespoon of butter to the mixture until melted.
- Add in most of a can of 28 oz crushed tomatoes. Leave a little on the bottom and use 1/8 cup water to swoosh around the can and get the remaining sauce out. Don't worry - the water will cook out.
- Throw in 4 oz creamy goat cheese, broken up into pieces, and the fresh herbs. Stir.
- Let the sauce simmer on low for 15 minutes. Add in a splash of pasta water to the sauce and your cooked pasta of choice. Eat up, buttercup.