Thursday, July 28, 2011

Summer squash pasta sauce

A vegetarian pasta sauce.

2 yellow squash
1 zucchini
1 can of mushrooms
1/3 cup sour cream
2 cloves garlic
1 small yellow onion
1.5 tbsp vegetable oil
1 tsp paprika
2 tsp Piros Arany
1 tsp tomato paste

Wash the vegetables and slice the squash into ultra-thin slices. Dice the zucchini. Mince the onion and garlic.

Saute the onion in 1 tbsp vegetable oil. Meanwhile, in a large pan brown the zucchini cubes in 0.5 tbsp oil on med-high heat, stirring occasionally.

When the onions are translucent, add the garlic for 30 seconds, then the tomato paste, Piros Arany, and the paprika. Stir and cook the spices for 15-30 seconds. Don't burn the paprika!

Add the thin-sliced yellow squash and cook until done. Add the canned mushrooms and the zucchini cubes, and heat together for 2-3 minutes. Mix in the sour cream and salt to taste. Serve!

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