Vegetable Pasta Sauce with Roasted Red Pepper

This pasta sauce is packed with vegetables, and flavoured with roasted red pepper and roasted cherry tomatoes, along with garlic and herbs. It’s a little chunky, but can be blended until smooth if you want a hidden vegetable sauce

Yield; 6-8 servings Cook time; One hour

You’ll need;

Three red peppers
150g cherry tomatoes
One tablespoon of oil
Four sticks of celery, diced
One large carrot, peeled and diced
One brown onion, peeled and diced
Three cloves of garlic, minced
Two 400g tins of plum tomatoes, blended until smooth
Two teaspoons of both dried oregano and dried basil
100ml dairy free cream
Salt and black pepper to taste

Method;

Start by roasting the peppers and cherry tomatoes. Slice the peppers into large pieces and remove the seeds, lay them onto a lined baking tray along with the cherry tomatoes
Pop them into a 200°C/180°C fan assisted oven for 30 minutes. Once they’re done take them out of the oven and allow them to cool
Once they’ve cooled, peel and discard the skins from the peppers, and remove any blackened skin from the cherry tomatoes
Blend the peppers and tomatoes until they’re completely smooth. At this point you can set them aside
Now move on to making the rest of the sauce. Heat the oil in a large frying pan over a medium high heat, once it’s warmed up, add in the celery, carrot and onion
Give the vegetables 10 minutes to soften, stirring often. After 10 minutes, add in the minced garlic and stir it through
Next you can add in the tinned tomatoes, blended pepper and cherry tomatoes, and the herbs. Season to taste with salt and black pepper, then cover the frying pan and leave the sauce to simmer for 20 minutes, stirring every now and then
After 20 minutes add in the dairy free cream and give it a couple of minutes to heat through, then it’s ready to serve. If you want a completely smooth hidden vegetable sauce, either put the sauce into a blender, or use a stick blender to blend it until smooth