3: HIDDEN VEG PASTA SAUCE FROM KERRYANN'S FAMILY COOKBOOK

3:  HIDDEN VEG PASTA SAUCE FROM KERRYANN'S FAMILY COOKBOOK
 
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Ingredients

Ingredients
Method
 
  • 1 tbsp of olive oil
  • 2 onions, peeled, finely chopped
  • 4 garlic cloves, roughly chopped
  • 1 leek, coarsely grated
  • 1 tbsp of dried oregano
  • 2 carrots, coarsely grated
  • 2 sticks celery, coarsely grated
  • handful mushrooms, coarsely grated
  • 1 aubergine, coarsely grated
  • 2 courgettes, coarsely grated
  • 2 tbsp tomato puree
  • 1 x 700ml tub pasata
  • 1 tsp caster sugar
  • 750mls of hot veg stock
  • Salt and pepper
  • 20g parmesan or cheddar
1. Classic pasta sauce

Place a large lidded saucepan on a medium heat. Add the olive oil along with the onion, garlic, then cook for a little. Next add the leek, mushrooms, aubergines, courgettes, carrot, celery and dried herbs (if using). Reduce the heat to low, and cook the vegetables until soft, this should take around 10 – 15 minutes.

Stir in the tomato puree, pasata and stock, stir and season with salt and pepper and a little sugar. Turn up the heat, bring the boil and reduce to a simmer.

Cook for around 30 minutes, stirring occasionally until the sauce is thick and smelling lovely.

Place a large pan of salted water on a high heat and bring to the boil. Add the pasta and cook according to the packet instructions. When draining reserve a little pasta water to mix through at the end.

Season to taste and serve mixed into cooked penne pasta with a grating of parmesan or good quality cheddar and drizzle of extra virgin olive oil.

3: HIDDEN VEG PASTA SAUCE FROM KERRYANN'S FAMILY COOKBOOK

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This recipe was uploaded by FoodTube

 
 
Kerryann likes to do her twist on Jamie’s hidden veg sauce. Great way of feeding the kids loads veg without them knowing.

Cost of recipe (with pasta) – £5.75

Cost per portion - £1.44

Serves 4

Method


1. Classic pasta sauce

Place a large lidded saucepan on a medium heat. Add the olive oil along with the onion, garlic, then cook for a little. Next add the leek, mushrooms, aubergines, courgettes, carrot, celery and dried herbs (if using). Reduce the heat to low, and cook the vegetables until soft, this should take around 10 – 15 minutes.

Stir in the tomato puree, pasata and stock, stir and season with salt and pepper and a little sugar. Turn up the heat, bring the boil and reduce to a simmer.

Cook for around 30 minutes, stirring occasionally until the sauce is thick and smelling lovely.

Place a large pan of salted water on a high heat and bring to the boil. Add the pasta and cook according to the packet instructions. When draining reserve a little pasta water to mix through at the end.

Season to taste and serve mixed into cooked penne pasta with a grating of parmesan or good quality cheddar and drizzle of extra virgin olive oil.
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