Finally managed to make a pasta sauce that both girls enjoyed! Made this last week after working in the garden all day.
Was proud that when I came in to make supper, that so many of my ingredients were local. I LOVE knowing where my food comes from! The mushrooms, chard, milk, bacon, cheese, and pork were all local, and the tomatoes were ones I had dried from our own garden, as well as some of the herbs I used.
makes enough for 1 pkg of spaghetti noodles
2 handfuls chard (I used rainbow chard, and reserved about 1/2 c for garnish)
1 tbs sun-dried tomatoes
4 tbs butter
2 tsp olive oil (a little more if it needs thinned more)
1 tsp garlic powder
1 tsp fine sea salt
3/4 c- 1 c milk (enough to thin it out some)
1 tsp coconut vinegar (or cider vinegar, or lemon juice)
Put everything in high-speed blender and mix until smooth (add more milk if too thick, or drizzle in a bit more olive oil.)
Warm on the stove, or toss with drained, cooked pasta for lukewarm servings.
I used rainbow chard and saved about 1/4 c and chopped very fine (stems and all.) I tossed that in a skillet with some diced bacon and a few pine-nuts and cooked over med/low until the bacon was crispy, then drained on paper towels.
I also shredded Parmesan cheese to sprinkle on top.
We had the pasta alongside stuffed mushrooms.