Looking for a new way to jazz up pasta? The secret is in the sauce, as the three creative (yet totally doable) recipes below prove. Each one is also a great way to use up those veggies that are starting to look a little limp in your fridge.
Sneaky Veggie Pasta and Pizza Sauce from The Blender Girl by Tess Masters has a whole farmers market worth of veggies — garlic, onions, celery, carrot, zucchini, yellow squash, red bell pepper and lots of tomatoes. Be sure to buy your carrots with the tops on and save them to make Carrot Top-Cashew Pesto from The Connecticut Farm Table Cookbook by Tracey Medeiros and Christy Colasurdo. All you have to do for this simple sauce is toss a few ingredients — the carrot tops, toasted cashews, lemon juice and zest, olive oil, and salt and pepper — into the food processor and pulse. Apples starting to pop at your farmers market? Grab some for a unique sweet and savory Autumn Pasta Sauce of Cauliflower and Apples, also from The Connecticut Farm Table Cookbook.