Vegetable pasta sauce

Author: Yvonne Walus - Recipe writer

First published: Oct 2010

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Serves: 6

Time to make: 1 hr 10 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

3 carrots
1 capsicum
5 mushrooms
2 courgetteszucchini, summer squashX
1 onion
1 tablespoon olive oil
2 x 400g cans diced tomatoes
1 teaspoon garlic flakes
1 teaspoon dried oregano
1 teaspoon sugar

Instructions

1 Wash and slice carrots, capsicum, mushrooms and courgettes. Peel and chop onion.

2 In a heavy-based saucepan, heat oil then fry onion over a high heat until golden. Add tomatoes (with juice), garlic flakes, oregano and sugar. Add vegetables.

3 Reduce heat and close the lid. Simmer for 45 minutes. Turn off heat when done. Serve with your favourite pasta.

Variations

Eggplant extreme: In step 2, add 1 (medium-sized) eggplant. Halve the eggplant lengthwise then slice.
Vege boost: Wash and slice 1 turnip and 1 swede. Add them to the vegetables in step 2.
Dreamy creamy: Add 1 cup (250ml) light evaporated milk in step 2.
Strong pulse: Mince 1 can chickpeas in a blender and add to the cooked sauce.
Easy cheesy: Stir 1 cup (250ml) grated cheese through the cooked sauce while it’s still hot.
Weird and wild: Just before you finish cooking the sauce, add 1 cup (250ml) chopped kale or chopped pak choy or fresh spinach. Continue to cook for 5 minutes before turning off the heat.

HFG tip

No oregano? No problemo! This sauce works great with almost any herb, dry or fresh. Experiment with thyme, parsley, basil and rosemary. Note: don't use sage, because it's quite bitter.

Nutrition Info (per serve)

No nutrition information available for this recipe.

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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