I have more phytonutrient recipes for you! These are two unbelievably rich pasta sauces that use cooked vegetables as the main thick & creamy texture provider...
The first is a pumpkin-infused cream sauce to top gnocchi. I got this idea directly from my friend Erin Webber, who combines butternut squash soup with Philadelphia brand cooking creme to make a yummy sauce for ravioli! My own version does the same thing, but with pumpkin. Pumpkin and butternut squash are a lot alike in terms of taste and nutrients and can be subbed for one another in most recipes. Also, per the previous post, carotenoids are the phytonutrient that pumpkin contains:
Pumpkin Cream Gnocchi
1- 1 lb package gnocchi, cooked and drained according to the package
1 c canned pumpkin
1/2 c Philadelphia cooking creme (tomato basil flavor preferred)
1/4 c water
Freshly grated parmesan for garnish
In a small sauce pan, combine pumpkin, creme, and water over medium heat. Cook until mixture begins to bubble, then remove and stir.
Serve hot over cooked gnocchi and top with parmesan. YUM.
The other recipe comes via my friend Delina who got the idea from the Dr. Oz show: Fettuccine Alfredo. The secret sauce ingredient? CAULIFLOWER! When I first heard this, I only thought of one thing: feet...because that`s what cauliflower smells like when it`s cooked. However, Delina convinced me to try this and it was absolutely amazing! One of the types of phytonutrients found in cauliflower is are indoles, particularly indole 3-carbinol. I-3-C is thought to help activate enzymes that drive out toxins in the body. See link below for the recipe...
*Sources: Erinn Webber, kraftbrands.com, Delina Findley, doctoroz.com
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