It’s again Meatfree Monday and I have the perfect pasta sauce for you.
If you are one of those parents who are trying to sneak vegetables into your children’s diets, here is one pasta sauce that is simply delicious and covers 2 out of your 5 a day. This sauce freezes well and is really versatile, it can either be savoured as is and it is delicious or for example by adding shrimp or bacon etc. It is worthwhile to make a double batch and freeze the surplus.
- 2 red peppers, roughly chopped
- 2 tbsp olive oil
- 1 fennel bulb, roughly
- 1 onion, roughly chopped
- 1 big carrot, chopped
- 2 garlic cloves, crushed
- 1/4 tsp crushed chillies (optional)
- 2 tbsp tomato puree
- 400 g can chopped tomatoes
- 600 ml vegetable stock
- 1 tsp caster sugar
- 500 g pasta
Heat the oil in a large saucepan and cook the, peppers, fennel, onion and carrot for 8-10 mins until softened. Stir in the garlic, crushed chillies and tomato purée, cook for 2 mins, then add the canned tomatoes, stock and sugar. Simmer, uncovered, for 15 mins or until the vegetables are completely soft.
Blend in the saucepan until almost smooth with a stick blender. Simmer for 5 mins to thicken. Serve with the pasta.
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