Chunky Veggie Pasta Sauce

This would be a great way to use up any stray vegetables that you have lying around. Sometimes I have the best intentions of using lots of vegetables. But I buy them and unfortunately they sit around in my fridge looking a little dejected, so this is a great way to use them up

Yield; Six servings Cook time; 35-40 minutes

You’ll need;

  1. One tablespoon of oil
  2. Three cloves of garlic, minced
  3. One brown onion, finely diced
  4. Two carrots, peeled and diced
  5. Two sticks of celery, diced
  6. Two peppers, deseeded and diced
  7. 300g closed cup mushrooms, diced
  8. Two courgettes, diced
  9. One tablespoon of tomato puree
  10. One 400g tin of chopped tomatoes
  11. One 500g carton of passata
  12. One teaspoon of the following dried herbs; basil, oregano, parsley and tarragon

Method;

  • Start by preparing the vegetables, it takes a little while but it’s better to have everything ready to go when you need it
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  • Next heat the oil in a large frying pan over a medium heat. Add in the garlic, onion, carrot and celery and allow them to cook for five minutes or so, stirring every now and then
  • Then add in the peppers, give them a good stir through to combine. Give the mix another five minutes to cook, again stirring every now and then
    DSC_0239-picsay.JPG
  • Then add in the courgette and mushroom, it will look like a lot, but they contain a lot of moisture and will cook down quite a bit. Give them around ten minutes to cook
    DSC_0245-picsay.JPG
  • Next mix the tomato puree and herbs through the vegetables. At this point you can also season to taste with salt and black pepper
    DSC_0255-picsay.JPG
  • Finally add the chopped tomatoes and passata. To make a smoother sauce, I blend the chopped tomatoes with my stick blender, but this is just my personal preference. Give the sauce another ten to fifteen minutes to cook. While this is happening, cook the pasta as per the instructions on the packet
    DSC_0260-picsay.JPG
  • Once the pasta is cooked, drain away the water and stir it through the sauce, serve immediately. You can store any leftovers in the fridge, it will keep for up to a week

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2 thoughts on “Chunky Veggie Pasta Sauce

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