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?

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.