Name: Kerryann’s hidden vegetable pasta sauce
Total time: 2 h
Yield: 1
Ingredients: 2 medium onions; 4 cloves of garlic; 1 large leek; 3 medium carrots; 2 sticks of celery; 2 tablespoons olive oil; 250 g closed cup or chestnut mushrooms; 2 medium courgettes; 2 medium aubergines; 1 tablespoon dried oregano; 4 tablespoons tomato purée; 1 fresh bay leaf; 2 x 400 g tins of chopped tomatoes or 2 x 500g cartons of passata; 1 teaspoon caster sugar; 850 ml organic vegetable stock

Kerryann’s hidden vegetable pasta sauce

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Total Time:
2 hours

Delicious kid-friendly veggie dish boosted with fresh herbs for extra flavor.

Ingredients:

2 medium onions
4 cloves of garlic
1 large leek
3 medium carrots
2 sticks of celery
2 tablespoons olive oil
250 g closed cup or chestnut mushrooms
2 medium courgettes
2 medium aubergines
1 tablespoon dried oregano
4 tablespoons tomato purée
1 fresh bay leaf
2 x 400 g tins of chopped tomatoes or 2 x 500g cartons of passata
1 teaspoon caster sugar
850 ml organic vegetable stock

Instructions:

Peel and roughly chop the onions, garlic, carrots, leek, and celery. Use a food processor to finely chop them or a box grater for a chunkier texture. Heat oil in a large pan, then sauté the onion mixture for 10 minutes until softened. Finely chop the remaining vegetables or use a grater for a chunkier sauce. Add to the pan and cook for 20 minutes until softened. Stir in oregano, tomato purée, bay leaf, and chopped tomatoes. Pour in sugar and vegetable stock, then simmer for 30 minutes to 1 hour. Remove bay leaf, season to taste, and let cool before freezing for up to 3 months. Enjoy in pasta, lasagna, spaghetti, meatballs, or as a pizza base.

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