Very veggie pasta sauce

Ingredients

(Makes 2L, approximately 13 serves for pasta)

• 1½ tablespoons olive oil
• 1 onion, medium, diced
• ½ leek, diced
• 1 celery stalk, diced
• 2 zucchini, diced
• 1 red capsicum, diced
• ¼ small butternut pumpkin or 1 medium sweet potato, diced
• 1L canned tomatoes (no added salt) or bottled passata (crushed tomatoes)

Method

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 or sweet potato 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.

Notes

This sauce is prefect for pasta, lasagne or as a pizza base sauce.

For pasta, top with some reduced fat grated cheese or mix with cooked chicken or canned tuna for a delicious lunchtime special.

This recipe freezes well.

Nutrition Information