Tomato-free pasta sauceReviewed by our expert panel
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 red capsicum, chopped
- 1 courgette or 1 large stick celery, chopped
- 1 ½ cups vegetable stock (tomato-free)
- 2 tablespoons plum sauce
- garlic and fresh herbs, to taste
1 Cook vegetables in oil for a few minutes until just softened. Add stock and cook for about 10 minutes or until vegetables are soft. Add plum sauce and simmer for a few minutes longer.
2 Purée and season to taste.
For an Italian flavour, add garlic and fresh herbs.
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