Fertility Recipe: A Weekday Pasta Sauce Recipe
Or a dip or a spread or a salsa
This Catalonian pesto-like sauce was originally used on fish but it’s super versatile. I love it with eggs but it also goes well as a pasta sauce, on sandwiches - especially with chicken and avo, or straight up on a crusty baguette.
Roast capsicums are one of my meal prep go-to foods. I make a tray of 6 to 8 of them and them stick them in the freezer in sets of two, in these silicone bags. They can be defrosted for sandwiches, salads, breakfasts or to make a sauce like this one.
The sauce itself is vegan but I like to serve it with copious amounts of freshly shaved Percorino Romano cheese. Sometimes I’ll stir through some baby spinach or add a few boiled eggs on the side (extra folate and choline!) and I always top with a generous splash of really good olive oil and some basil leaves.
Why it’s fertility friendly:
We know that eating a lot of ultra-processed foods can increase inflammation in our bodies. Inflammatory messengers can act on our follicles and affect our egg health. Healthy eggs are vital for optimal ovulation as well as successful implantation and the healthiest possible pregnancy.
Processed and ultra-processed foods are unavoidable. They are useful! They are tasty! But swapping some ultra-processed food (such as many of the jarred pasta sauces available) for whole food is one way to decrease inflammation.
Romanesco sauce
Serves 2 as a pasta sauce
Ingredients:
2 red capsicums
5 garlic cloves
1/2 cup blanched almonds
1/2 slice of toasted sourdough bread, torn into pieces
1/2 tsp smoked paprika
Pinch of cayenne pepper
1/2 tsp salt
2 tbsp red wine vinegar
2 - 4 tbsp extra virgin olive oil
Instructions:
Preheat oven to 200°C. Place the capsicums and garlic cloves on a baking tray and roast for 20-25 minutes, until tender and the capsicums are slightly charred.
Once roasted, allow the capsicums to cool, then remove the skins and seeds.
In a dry frying pan over medium heat, toast the blanched almonds until lightly golden and fragrant.
In a food processor or high-powered blender, combine the roasted capsicums, peeled roast garlic cloves, toasted almonds, torn sourdough, smoked paprika, cayenne pepper, salt, vinegar and 2 tablespoons of olive oil. Blend until the sauce reaches a smooth and creamy consistency, adding more oil as needed.
Taste and adjust seasoning as needed.
Send me a photo and your thoughts if you make it, I’d love to see. And let me know what kind of recipes you’d like to see more of.