7 Veg Pasta Sauce
The sauce is so versatile, you can use as a baby food purée, for lasagne / moussaka, or throw some meat through if that’s your thing!
It might not look the prettiest, but it is a sure way to get a rainbow of veggies in one meal, and it is super delicious.
The portions of veg don’t need to be exact, you can use this as a kitchen waste reduction strategy too - use whatever veg you have in the fridge.
INGREDIENTS
2 brown onions
1 eggplant
2 zucchinis
3 celery sticks
2 carrots
4 large tomatoes
4 cloves garlic, crushed (because we love it!)
1 tbsp tomato paste
Italian dried herbs
500ml vegetable broth from the freezer (but you could use vegetable stock too)
METHOD
Chop all your veg (or for a time-saving hack, blitz in a food processor).
Sauté all except garlic in a deep pot with olive oil until softened slightly before adding tomato paste & herbs.
Pour over half of the stock and let simmer for 10-15min. Add a little more liquid depending on desired consistency.
In the last 5min cooking add the crushed garlic before removing from heat & allow to cool slightly before using a stick blender on the mix.
Continue to splash a little more stock until it is as you like it.
Allow to cool completely for storing in portion size freeze containers / baby food trays.
💡 By chopping garlic & leaving for 10min on the bench, the compound allicin is activated making the powerful antiviral / antibacterial properties heat resistant to cooking.
Enjoy!