Dreamfields pastas are a certainly a dream come true for many who dislike the soy-based pastas so often marketed to low-carb dieters. While there are also many vegetables suitable for using in place of pasta, the texture can sometimes be a disappointment.

With Dreamfields you can have your pasta and eat it too. Below is a recipe shared with us courtesy of the Dreamfields company.

Dreamfields Classic Tomato Sauce with Linguine

Preparation Time: 15 minutes
Cook Time: 20 minutes

1    box uncooked Dreamfields Linguine
1    medium onion, quartered
5    cloves garlic
3    tablespoons olive oil
1    tablespoon dried or 3 tablespoons fresh basil
1    tablespoon dried or 3 tablespoons fresh oregano
1    can (28 ounces) crushed tomatoes
1/2    cup red wine
1/2    cup tomato puree
Salt and ground black pepper

1. Cook pasta according to package directions. Drain and return to pan.

2.  Meanwhile, place onion and garlic in food processor; pulse to finely chop. Heat oil in medium saucepan over medium-high heat. Add onion, garlic and dried herbs, if using, to pan. Cook until onion is translucent, stirring occasionally. 

3.  Add crushed tomatoes, red wine and tomato puree; bring to boil. Reduce heat; simmer to reduce to desired thickness, stirring occasionally. Stir in fresh herbs, if using. Season with salt and pepper as desired.

4.  Serve over linguine. 
Makes 4 servings.

Note: Sauce recipe can be doubled or tripled. Freeze up to 2 months.

Nutrition information (1/4 of recipe): 526 calories; 16 g protein; 31 g digestible carbohydrates*; 13 g total fat; 2 g saturated fat; 0 mg cholesterol; 411 mg sodium; 14 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 91 g carbohydrate.  For more information go to www.dreamfieldsfoods.com.