Roasted Garlic-ricotta Pasta Sauce

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 1/2 teaspoon extra virgin olive oil
• 1/3 cup chopped roasted garlic
• 1/4 cup chopped roasted shallot
• 1/2 cup wine
• 3 cups vegetable stock
• 3 tablespoons cornstarch, mixed with
• 3 tablespoons water
• 1/3 cup fat-free ricotta cheese
• 1 tablespoon chopped fresh basil
• 1 teaspoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 heat a medium saucepan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. stir in the roasted garlic and shallots and cook until lightly browned, about 3 minutes. pour in the wine and cook until reduced and the pan is almost dry, about 3 to 5 minutes, to concentrate the flavors of the sauce. add the stock and bring to a boil. reduce heat and simmer for 15 minutes.
• 2 mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
• 3 place the ricotta cheese and about 1/3 of a cup of the garlic mixture into a blender. with the blender on, slowly pour the remaining sauce through the opening in the blender lid; the sauce will thicken.
• 4 transfer the sauce back into the saucepan and stir in the basil, oregano, salt and pepper.
• 5 use the sauce immediately, or cool quickly by setting in a bowl of ice and water. store in an airtight container for up to 1 week in the refrigerator or freeze for about 1 month.