Monday, 15 November 2010

Tomato & Vegetable Pasta Sauce (Vegan)

This economical and versatile pasta sauce freezes well, so you can make up a big batch (double this recipe), freeze it in portions and pull a tub out of the freezer when needed. Leave the sauce chunky if your kids will eat it, if not, blend after cooking for a 'hidden vegetable' sauce...sneaky!
  • 1 small onion, chopped
  • 1 red or orange pepper, chopped
  • 4 mushrooms, chopped or sliced 
  • ½ courgette (or a carrot), chopped
  • 1-2 cloves of garlic, crushed
  • 1 tbsp tomato puree
  • 500 ml carton of passata/creamed tomatoes (or a tin of chopped tomatoes) 
  • Fresh basil or parsley, chopped (or use ½-1 tsp dried herbs)
  • Black pepper to taste
  • ½ tsp sugar
Gently fry the onion, garlic and chopped veg. in 1 tbsp olive oil.
Add the tomato puree and cook for 1 minute.
Add the rest of the ingredients and stir.
Put the lid on the pan and simmer for 20 minutes, or until the vegetables are soft.
Blend if desired.

Alternatives: Add a drained tin of chick peas or other pulses for a more filling sauce.
Use a base for spaghetti bolognese, lasagne or chilli.
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