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Very Veggie Pasta Sauce

Yields13 Servings

 1 ½ olive oil
 1 onion, medium, diced
 1 leek, diced
 1 celery stalk, diced
 2 zucchini, diced
 1 red capsicum, diced
 ¼ small butternut pumpkin
 1 l canned tomatoes (no added salt), bottled passata (crushed tomatoes)
1

Heat oil in large saucepan over medium – low heat.

2

Add onion, leek, celery, zucchini and capsicum and cook with lid on for 10 minutes, stirring occasionally.

3

Add pumpkin and cook, uncovered for 5 minutes.

4

Add tomatoes and simmer over low heat for 25-30 minutes, stirring occasionally.

5

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)

6

Adjust texture with water or a little passata if too thick.

Nutrition Facts

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.

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