Naturally Grown Herbs, Herbal Vinegars and Seasonings
This recipe developed while backpacking in Patagonia. With just a few ingredients and a small amount preparation, this super tasty, satisfying pasta dish is one you can make year round. You can substitute sharp, white Cheddar for the Gouda.
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If you need a quick meal try this recipe. It can be made in a flash. Substitute your favorite pasta or add a few handfuls of steamed snow peas, zucchini, or cherry tomatoes. Fresh, fragrant sage is a wonderful alternative to basil or a red sauce.
Pasta is a welcomed entrée during cold weather especially when it’s topped with a hearty, herb laced, tomato sauce. The Paravangna Blend delivers a balanced interplay with the tomatoes–spicy and aromatic. We like adding the mined garlic at the end for an added punch of flavor.
This is a lighter but very delicious version of a Greek favorite. The addition sweet peppers elevates the red sauce giving it a little pop and using Asiago cheese in the cream sauce makes the entire dish substantial. Serve with a lightly dressed green salad and sourdough bread. Serves 4-6.