Tomato & Vegetable Pasta Sauce (Vegan)

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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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