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Pasta “Vegenaise”
- RECIPE MAKES: 4 serves
- PREP TIME: 10 min
- COOK TIME: 30 min
Method
Step 1
Place zucchini into a food processor and pulse until finely chopped. Transfer to a large bowl. Repeat with carrot, capsicum, and eggplant, processing each vegetable separately to prevent them becoming soft and mushy.
Step 2
Prepare pasta according to packet instructions.
Step 3
Meanwhile, heat oil in a deep saucepan over a medium heat. Add garlic, along with vegetables and fry, stirring occasionally, 10mins. Stir in passata and 1 cup water, bring to the boil, reduce heat, simmer 20mins, or until vegetables are very soft and sauce is thick and rich. Season with salt and pepper.
Step 4
Serve hot over just drained pasta.
Ingredients
- 2 large zucchinis
- 2 large carrots
- 1 large brown onion
- 1 large red capsicum
- 1 medium eggplant
- 2 cups dry low protein pasta
- 2 Tbsp olive oil
- 1 tsp crushed garlic
- 700g tomato passata
- Salt and pepper, to taste
Table
