Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
One method to saving a lot of money on food is buying in bulk and making the most out of leftovers. But instead of making one dish and having it again and again, I like making one type of base ingredient then mixing up the dishes featuring that base ingredient. One of the ingredients I do that with is pasta. I love making the whole package and then finding 2-3 ways to enjoy the pasta.
I recently had some leftover spaghetti noodles in the fridge but was out of pasta sauce. I went to my cupboard to see what I had on hand and saw a jar of roasted red peppers. A light bulb went off when I recalled there is a pasta sauce made out of red peppers called Romesco. I did a quick google search to get inspiration and found a recipe that was easy to modify for my liking. It turned out amazing so I wanted to include in this blog to share with others (and so I can refer to it myself in the future to make again).
This recipe makes enough for about half a box of pasta (8oz dried). If you want to make for the full box (16oz dried), double the recipe.
Ingredients
- 6-8oz drained jarred roasted red peppers (about two whole large peppers)
- 2 tbsp tomato paste (or 2 tbsp sundried tomatoes as the inspirational recipe used)
- 4 tbsp olive oil
- 1/4 cup unsalted roasted or raw almonds
- 1/4 cup garlic powder (or 1 clove fresh garlic)
- 1 tsp red wine vinegar
- 1/2 tsp paprika (smoked or plain depending on desired flavor profile)
- 1/4 tsp salt
- 1/8 tsp cayenne or black pepper depending on your spice preference
Directions
- Combine ingredients in a high speed blender. You'll need a powerful blender for this to pulverize the almonds.
- Turn on low then gradually increase the speed to high. Blend on high for at least one minute.
- If you have the blender that heats up food, you can keep going so you have a hot sauce. I am more impatient and just stop at one minute then add to cold leftover pasta and heat the two up together in a microwave.
Inspiration
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