members recipes

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

Ingredients
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

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.