How Far Can I Push The Pantry (HFCIPTP) # 3: Pasta sauce

Here is another in the series of using up stuff in my pantry to whip up balanced meals. A few thoughtful opening and closing of pantry and refrigerator doors later, I had my mind made up. It was going to be pasta that day with ready made sauce. Then as I put the pot of water on the stove and waited for it to boil, I remembered Indira's recipe of pasta sauce which used peanuts. That got my mind scheming on how I can adapt that recipe to my limited pantry. After a few seconds, the answer seemed obvious.

This is why I love blogging and blog hopping. I find myself spending less and less time pondering about whats for dinner. Thank to all fellow food bloggers for sharing the seemingly mundane details of what you had for dinner/lunch!

On to the sauce... lets give it a name "Roasted Pepper sauce with peanuts and soy burgers". I don't have a picture of this yet, but it was delicious (for now you have to just take my word for it)! Will update with the pic soon.

Roasted Pepper sauce with peanuts and soy
2 cups roughly chopped bell peppers 1/2 cup roasted peanuts 1 frozen veggie burger, thawed and chopped 2 tsp olive oil	Heat oil in a skillet, add the chopped peppers and roast well untill browned. You may also use onions in this step if you have some in your pantry. Add roasted peanuts and chopped burger and cook till the the burger is slightly browned as well. Cool and process in a blender to desired smoothness/chunkiness.
2 cups Ragu pasta sauce (Optionally, use canned or fresh tomatoes) 2 tsp sugar grated parmesan/romano cheese to taste	Return the blended pepper mixture to the skillet and add the tomato sauce and sugar. Stir until heated though.Serve over cooked pasta,topped with grated cheese and crushed pepper.

The sauce was ready with the pasta and tasted great for a last minute meal.