Nomato Marinara (Paleo-vegan)

Butternut Squash+ Beet + Carrots

INGREDIENTS

1 large onion, diced

5 cloves garlic, sliced

1 cup carrot, diced (about 2 medium sized carrots) 

1 cup celery, diced

1 cup butternut squash, cubed 

1 medium sized beet, finely cubed 

1 tsp thyme (dried or fresh)

1 tsp basil (dried or fresh)

1 tsp oregano (dried or fresh)

1 tsp rosemary (dried or fresh)

2 tsp sea salt 

1.5 TBSP extra virgin olive oil 

1/4 cup red wine vinegar 

1 tsp honey or maple syrup for vegan 

2 cups water 

DIRECTIONS

1

1. In a large stock pot, add olive oil and heat on medium heat. When the oil is hot, add onion, garlic, carrot, celery and squash and sauté 4-5 minutes, stirring frequently. Add a splash of water if necessary to keep from sticking. 2. Once onions begin to become translucent, add in beets, salt and dried herbs and sauté 1-2 minutes.  3. Next, add in red wine vinegar and cook a couple minutes to allow the vinegar to evaporate.  4. Finally, add in water and honey or maple syrup. Bring to a low boil, reduce heat and cover.  5. Simmer on low for 30 minutes or until carrots, beets and squash are soft.  6. Once your veggies are soft, remove from heat and allow everything to cool.  7. Blend ingredients into a smooth sauce using an immersion blender or carefully transfer to a blender. Season with salt as necessary once blended

COOKING WITH PIENO IS AS EASY AS 1, 2, 3-4 MINUTES

PIENO pasta cooks in 3 minutes for a wholesome, al dente bite. Cook to 4 minutes for a softer, classic bite.

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