I’ve been doing this thing lately where I pretend that making a pasta sauce out of vegetables makes up for the fact that I am eating pasta.  Leave me to my delusions, I’m not ready to face the truth.  I have three such recipes for you today, and the first is this gorgeous roasted beet sauce that will make your pasta intensely fuschia.  Simply roast some beets, allow to cool slightly, peel, and puree with some starchy pasta water.  Toss with cooked pasta, season, and serve.  I topped mine with ricotta and fresh oregano.

Next up is a broccoli sauce – what could be more healthy than broccoli?  I am not really used to broccoli because my father is allergic and we never really had it growing up.  My poor husband loves broccoli (shocking since he is NOT a veggie eater), so I am trying to familiarize myself.

Did you know that you should peel broccoli?  I didn’t.  Apparently the outside part is tough and bitter.  Anyway, peel and chop the broccoli, steam, and then saute with butter, onion, and garlic.  Add some cream, puree, and toss with pasta and a bit of that magical pasta water.  Top with a gratuitous amount of Parmesan.  And before you start yelling at me – know that many vegetables need to be eaten with fat in order to allow the body to fully absorb the nutrients – FACT.

Lastly we have a roasted red pepper alfredo.  I think this one might be my favorite – super creamy and cheesy with a ton of roasted pepper flavor.  I topped it with grilled chicken that I marinated in olive oil, lemon juice and zest, garlic, rosemary, and oregano.

They sell roasted peppers in jars at the grocery store, but it turns out that it is super easy (and cheaper) to do at home – just pop them in a 500 degree oven for 30 minutes, allow to cool, then remove the stem, seeds, and core.  Toss the roasted peppers into a mixture of onion, garlic, half and half, herbed goat cheese, and Parmesan; puree and enjoy. (more…)