One inquisitive omnivore’s journey towards healthier and more compassionate eating…
(MEATLESS/VEGETARIAN RECIPE) I’m a HUGE fan of pasta but not so much tomato sauce, so I usually end up having mine with garlic and oil. Now don’t get me wrong, I love it that way, but sometimes it’s nice to change things up.
That’s why I was so excited to try this pea purée I found on the Vegetarian Times website. It’s simple, tasty, creamy like an Alfredo sauce—except healthy and low-cal (definitely my kind of sauce). Of course, I tweaked the recipe a bit. Take a look!
Goat Cheese & Sundried Tomato Ravioli w/ Green Pea Purée (serves 3)
Green Pea Purée:
- 1 10 oz pkg frozen peas, thawed
- 1 cup low-sodium vegetable broth
- 3-4 tbsp Parmesan cheese, plus more for garnish if desired
- garlic salt & pepper to taste
1 pkg Trader Joe’s Goat Cheese & Sundried Tomato Ravioli
Blend peas, broth, and cheese in Nutribullet or blender until smooth. Transfer to saucepan, and warm over medium heat. Season with garlic salt and pepper, and set aside.
Add ravioli to boiling, salted water and cook for 4 to 5 minutes. Drain. Spoon pea purée onto plates, and top with ravioli. Sprinkle with Parmesan cheese as desired. Enjoy!
Now if you want a really healthy, low-cal meal, sauté diced mushrooms (or whatever vegetable you prefer) in garlic and cooking oil spray until soft, about 10 minutes. Add cooked 8 oz bag of Tofu Shirataki Noodles, mixing until fully coated. Toss with purée and sprinkle with Parmesan cheese.
Delicious, satisfying and just 195 calories per serving, so feel free to indulge without any guilt! (serves 2)
Per serving: 195 cal, 23g carbs, 15g protein, 5g fat
— Lisa Singer, exclusive to Global Animal