Awesome veggie pasta sauce

I had no idea what to cook for dinner tonight, not a clue… so I took out what I had (mostly fresh veggies) and started cooking. The end result was a most delicious veggie pasta sauce, yummy, fresh, crispy-crunchy, divine, you-don’t-even-miss-the-meat. You can make this with whatever fresh vegetables you have in your fridge, in the quantities of your choice, I’ll list what I added tonight.

Ingredients:

  • Broccoli
  • Cauliflower
  • Olive oil for stir-frying
  • 1/2 Green pepper
  • 6 Courgettes
  • 2 Carrots
  • 1/2 tsp Garlic (or to taste)
  • 1 can Chopped peeled tomatoes
  • 1 can Tomato & onion mix
  • Dried mixed herbs
  • 2 sprigs Fresh origanum, chopped
  • 1/2 sprig Fresh Rosemary, chopped
  • Tomato paste
  • 1-2 Tbsp Tomato sauce
  • 1-2 Tbsp Mrs Balls original chutney
  • Salt and pepper to taste

Method:

  1. Steam the broccoli and cauliflower until al dente, or even slightly underdone
  2. Heat the olive oil in a medium pot on a medium heat
  3. Cut the green pepper into strips and begin to stir-fry
  4. Cut the courgette into medium-sized rounds
  5. Add the courgette to the pot when the green pepper starts to soften, stir-fry. You may add a splash of water if the veg starts to burn. This will steam the vegetables a bit.
  6. Grate the carrots on a large grate
  7. Add the carrots to the pot when the courgette looks about done.
  8. Add some garlic to taste and stir-fry the veg until it starts to soften / is al dente
  9. Add the broccoli and cauliflower to the pot
  10. Add the tinned tomatoes and tomato & onion mix along with a little water
  11. Add some dried mixed herbs and the fresh chopped herbs
  12. Add the tomato paste, tomato sauce and chutney
  13. Season to taste with some salt and pepper
  14. Stir and leave to simmer for a few minutes before turning off the stove
  15. Serve with pasta of your choice – I used wholewheat organic Penne Rigate – some grated cheese, and if you like it spicy add some chilli paste and/or Tabasco sauce

Bon Appetite!

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