PASTA WITH LIGHT PINK SAUCE

Let’s agree that I don’t always like the “lighter” option of fatty/fried food. For me, eggplants will always be fried not grilled nor roasted & the same goes with escalope. But when the ligher option is as delicious as the original, I fall in love with it madly because who doesn’t want to enjoy food at a lower calorie count?

One of my favorite Pasta Sauces ever is this Pink Sauce & finding out that I can make it slightly ligher without the use of any cream made me dance out of joy.

It’s super easy, quick, delicious & with less calories; what’s there not to love?

PASTA WITH LIGHT PINK SAUCE

  • Servings: 1 1/2 Packs Pasta
  • Difficulty: easy
  • Print

Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion shredded
  • 1 sprig green onion finely diced
  • 2 garlic cloves minced
  • 2 cans chopped tomato in juice
  • 1/2 tsp sugar
  • 3/4 cup water
  • 2-3 tbsp light or full fat labneh
  • 1/4 cup parmesan grated
  • 1 tbsp pesto sauce (optional)
  • salt & pepper

Directions:

  • Heat a large pan over medium high heat. Add the olive oil & cook the veggies for a couple of minutes until they start to soften & wilt but not brown.
  • Add the tomato cans, water & sugar. Bring the sauce to a boil then reduce heat to low & simmer uncovered for about 5 minutes or until the sauce slightly thickens.
  • Stir in the labneh, parmesan & pesto sauce (if using). Season with salt & pepper.
  • Toss the pasta with the sauce right before serving. Serve with extra freshyly grated black pepper & parmesan on top.

Notes:

  • If you want the sauce less chunky, after turning off the heat, crush all the tomato chunks in the sauce using a potato masher.
  • Instead of Labneh, you can use light cream cheese if you want but I prefer the tangy taste of labneh.
  • For the step by step Arabic video, check my instagram account.

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