Very Veggie Pasta Sauce
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Heat oil in large saucepan over medium – low heat.
Add onion, leek, celery, zucchini and capsicum and cook with lid on for 10 minutes, stirring occasionally.
Add pumpkin and cook, uncovered for 5 minutes.
Add tomatoes and simmer over low heat for 25-30 minutes, stirring occasionally.
Remove from heat and blend with a stick blender until smooth (a food processor or blender can also be used but ensure the mixture is cooled before blending)
Adjust texture with water or a little passata if too thick.
Variations
- If you have a bunch of overripe tomatoes, you could replace 1L canned tomatoes/passata with 1kg tomatoes (see tips).
Tips
- This sauce is prefect for pasta, lasagne or as a pizza base sauce.
- This recipe freezes well.
- Cut a shallow ‘X’ on the bottom of each overripe tomato, then put them in the freezer overnight. Remove tomatoes from freezer, and under running water, gently peel the skin off each tomato starting at the ‘X’. Cut tomatoes into small pieces, then set aside to thaw. Add the tomatoes to this recipe as you would in step 4.
Serving Size 145g
Servings 13
- Amount Per Serving
- Calories 64
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 0.3g2%
- Sodium 19mg1%
- Total Carbohydrate 8.0g3%
- Dietary Fiber 2.1g9%
- Sugars 5.1g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat oil in large saucepan over medium – low heat.
Add onion, leek, celery, zucchini and capsicum and cook with lid on for 10 minutes, stirring occasionally.
Add pumpkin and cook, uncovered for 5 minutes.
Add tomatoes and simmer over low heat for 25-30 minutes, stirring occasionally.
Remove from heat and blend with a stick blender until smooth (a food processor or blender can also be used but ensure the mixture is cooled before blending)
Adjust texture with water or a little passata if too thick.
