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.