This sauce is for those who have children who refuse to eat tomatoes, or who can’t eat them themselves. It’s vegetable-rich and full of hearty Italian flavours, while staying low in kilojoules too. Serve with a chickpea pasta or other pulse- or legume-based pasta for a nutrient-dense meal.
Serves: 4
GF, V, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic, peeled & sliced
- 6 medium carrots, trimmed & diced
- 4 stalks celery, diced
- 1 brown onion, peeled & diced
- 2 cups diced mushrooms
- ¼ cup red-wine vinegar
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 bay leaves
- 2 tbsp fresh parsley, finely chopped
- Sea salt & black pepper
- 2 tbsp nutritional yeast
- 500g chickpea or pulse pasta
Method
- Heat an extra-large frying pan on medium heat and add olive oil, garlic, carrots, celery and onion. Cover and cook for 20 mins to sweat the vegetables, stirring frequently throughout.
- Add mushrooms, 2 cups water, red-wine vinegar, basil, oregano, bay leaves and parsley and season with sea salt and black pepper. Cook for 30 mins covered, then remove lid and cook a further 20 mins uncovered.
- Remove bay leaves and put mixture into food processor or blender.
- Add 1 cup water and 2 tbsp nutritional yeast and blend to a thick sauce or ragu-like consistency.
- Bring a large saucepan of water to the boil, add pasta and cook until al dente.
- Warm the sauce in the frying pan or toss with drained pasta in the pot to heat again.
- Serve with fresh leafy green side salad if desired.
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