Caprese Pasta Sauce

Oh wow, the Droid really didn't do a good job capturing this one!
More yummy than it looks!

I'm calling this "Caprese Pasta Sauce" because it has all the flavors of a Caprese salad.  I love creamy pasta sauce, so I thought I'd give it a try.  Turned out pretty well and is very filling.  I froze some for winter.

You'll need (for about 6-8 servings):

• 1/2 stick butter
• 1 1/2 tablespoons flour (ish)
• 1lb fresh mozzarella
• 1/4-1/2 cup shredded Parmesan
• 2 cups (ish) half n half
• 1/2-1 cup vegetable juice (or tomato juice)
• 2 cups (ish) roasted veggies (eggplant, yellow squash, bell peppers)
• 2-3 tablespoons olive oil
• 1-2 tablespoons red wine vinegar
• 1 bunch fresh basil
• Italian Seasoning & kosher salt to taste

The Steps:

• Roast veggies as directed in my "roasted summer veggies" post
• Chop veggies into small pieces.
• Cut butter & cheese into small, easy to melt pieces
• Melt butter in a non-stick pot & add enough flour to make a good rue
• Add cheese and about half of the half n half and vegetable juice
• Stir constantly on medium high heat until all cheese melts
• Add enough more vegetable juice and half n half until sauce reaches a smooth, easily pour-able consistency
• Add olive oil also to help with consistency
• Add the rest of the ingredients, chopping basil coarsely.  Season carefully so as not to overpower your delicious fresh basil.  
• Simmer long enough to incorporate, but avoid over cooking
• Serve over "shape" pasta, like shells.

This is a very yummy, pretty simple recipe.  It's very very rich, so you really don't need much sauce for one serving.  I also think this could be good with some grilled chicken.  

Published with Blogger-droid v1.5.9