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Operation Eat Down Freezer had kind of been on the back burner lately. Today I was fully prepared to ignore anything in the freezer, for lunch all I really wanted was a wrap and some sweet potato. Instead of just giving in I challenged myself to come up with something that would satisfy my sweet potato craving and use up some freezer food.

I started off by dicing up a sweet potato (into pretty small chunks so it would cook faster) and throwing them into a hot pan with a little bit of olive oil and a little bit of oregano. The taters cooked on medium heat for about 10 minutes until they were slightly browned and soft. PS. This made the kitchen smell heavenly!

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Next I threw in a large handful or so of frozen green beans. If I hadn’t been set on getting a pasta sauce out of this I would have stopped at this point just because it looked so pretty. Topped with a little bit of lemon I’m it would have made a great side dish.

IMG_2156 After the beans had a chance to warm up I dumped in a can of fire roasted tomatoes and a large handful of sliced mushrooms.

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It all simmered on low heat for about 10 minutes while the frozen ravioli cooked up in a pot next door.

The Final Product:

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Butternut squash ravioli, sweet potato marinara, all topped with feta cheese.

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I’ve complained before about how the butternut squash ravioli is bland, but the favors in this sauce were perfect with the light flavors of the ravioli.

Sweet Potato Marinara

Ingredients:

  • 1 small sweet potato, diced
  • 1/2 Tbsp olive oil
  • oregano
  • frozen green beans
  • 1 can fire roasted diced tomatoes
  • sliced mushrooms

Directions:

  • dice sweet potato into small chunks
  • sauté on medium heat in olive oil and oregano for about 10 minutes or until soft and lightly browned
  • add green beans and warm through
  • add can of tomatoes and mushrooms and simmer for 10- 15 minutes
  • add to your favorite pasta 🙂 Makes approx. 2 servings.
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