We think a contributing factor in our sons eczema flares is from tomatoes but he loves pasta and sauce......so for now we are trying to avoid tomatoes. Please share with me your recipes for sauce that you use with pasta.
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I roast or steam butternut squash and carrots and purée it with a lot of butter (you could also use stock, I was just trying to fatten up my baby).
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We like pesto and cream sauces
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Smitten Kitchen has a great (and easy) recipe for a broccoli cream sauce.
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pesto! Or look up caco de pepe - it's a very simple classic roman dish that is mostly pepper and a special cheese. Sounds boring but it's not.
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Not exactly sauce, but I make pasta salad with bell peppers, buffalo mozzarella and olives with Newman's Own italian dressing (because I'm lazy - could def make your own). My kid devours it.
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I like just olive oil, Parmesan, and herbes de Provence (or an Italian blend). We also do jarred pesto or Alfredo sauces. My mom makes a great Mac and cheese with an obscene amount of cheese!
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I love love love pesto. DH isn't a fan but the rest of us are!
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My favorite is carbonara! This is a pretty good recipe (although I don't add the cream).
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Tuna pasta salads with mayo, butter with herbs, butter with garlic, pesto.
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My son really likes pesto. I used to make it but it's hard to find big quantities of basil where we live and the jarred stuff is decent.
When we are really feeling lazy and haven't been to the store, I just do some butter with grated cheese.
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Small (15 or 16 oz) tub ricotta, 1 bag baby spinach couple roasted red peppers from a jar........throw in a bender. The original recipe I had said to just pour over pasta but it was cold....so I usually bake for a bit to warm the whole thing up like a baked ziti.
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I like butternut squash or puréed chickpeas.
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@Canoli: we just use butter and garlic
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For another type of "pasta", you could try asian style noodles. Lots of tomato-free sauces to choose from if you go that route (peanut, soy, sesame, etc).
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@tofuwad: I was gonna suggest this too! Basically just mix together two eggs (extra protein!) and a couple handfuls of parmesan cheese and you're good to go!
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We love mizithra like the dish at Old Spagetti Factory.
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I ate pasta every night for dinner growing up, my mom has an amazing repertoire that only included tomato sauce once a week.
Some ideas:
pasta and broccoli
pasta and peas
pasta with pureed cannelini bean sauce
pasta with garbanzo beans
pasta with lentils
pasta carbonara
pasta with white bolognese sauce (meat but no tomatoes)
my favorite: angel hair with butter and salt
pasta and ricotta
pasta a la norma (mozzarella, eggplant, tomatoes can be left out)
pasta with lemon and butter
pasta with zucchini (another fave of mine)
pasta with sausage, spinach, parmesan cheese
pasta with yellow curry sauce (sounds insane, but is actually delicious, especially if you make it with roasted peppers) -
You can use those thick pureed box soups at Trader Joes (or most grocery stores) and simmer or bake the pasta to thicken up a bit. Like sweet corn, carrot ginger, Cuban black bean, etc. the roasted red pepper soup tends to have tomatoes but you can make a roasted red pepper pesto - look for recipes for muhamarra - just blend roasted red peppers, olive oil, almonds, and cheese to make it pesto-y rather than tapa-y. Add parsley and garlic if you like. Toss that with pasta and some pasta water or cream. Canned pumpkin with butter, sage, a dash of cinnamon and crumbled Italian sausage is nice for fall. Add some cream to make it richer if you like. Also I love piccata for pasta!
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Our easy crowd-pleasing easy weeknight default has been 1/2 jar of store bought alfredo and 1/2 milk (to slightly lighten it up) and a ton of garlic powder. We will cook up some kielbasa chopped into bite sized pieces, add whatever veggies on hand (spinach, corn, cannellini beans, broccoli, tomatoes, anything), then add the sauce and warm it up. When the pasta is done, add it to the sauce, add some parmesan, and voila! Done in 20 minutes, everyone eats it, it gets the veggies into their bellies bc it's hard to pick out if I chop them small enough, and works well as leftovers too.
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