Very Veggie Pasta Sauce
This recipe is so easy!
Free from: gluten, nut, soya, wheat, yeast
This is a vegan recipe
- 2 cloves garlic (peeled and finely chopped)
- 2 onions
- 1 carrot (peeled)
- 1 courgette
- 1/3 butternut squash
- 2 handfuls mushrooms
- 1 tin chopped tomatoes
- 1 tsp Italian seasoning
- 1/2 tsp garlic granules
- fresh basil (chopped)
- salt and black pepper (to taste)
- tomato purée
Chop all the veg to a similar size, about 1cm cube.
Sauté the onion and garlic in a little water. Add more water as the pan dries out. When soft, add the carrot and continue to cook until it is soft too.
Add the butternut squash and the courgette and continue to water sauté until all the veg is soft.
Add the mushrooms, tinned tomatoes, garlic granules, and Italian seasoning. Cook, uncovered, until the mushrooms are cooked and the sauce has reduced slightly. If the sauce is still too watery then add a squirt of tomato purée.
Season to taste with basil, salt and black pepper.
Serve as a chunky sauce or blend in a liquidiser for a smooth sauce.