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Vegetables With Pasta
- RECIPE MAKES: Sauce makes 2 portions
- PREP TIME: 10min
- COOK TIME: 30min
Method
Step 1
Prepare pasta as per package instructions.
Step 2
Meanwhile,heat oil in a large saucepan over a medium-high heat. Add pumpkin, onion, capsicum, mushroom, and garlic; sauté 5 minutes vegetables will begin to soften. Add basil and oregano; saute further 1 minute.
Step 3
Add tinned tomatoes, vegetable stock and tomato paste to vegetables; stir to combine. Simmer, without bringing mixture to the boil, for 10 minutes. Sauce will reduce and vegetables will become tender.
Step 4
Drain pasta and serve with half of the sauce. Remaining sauce stays fresh for 24 hours in the refrigerator.
Step 5
Serve half of the sauce over warm pasta.
Ingredients
- ½ cup dried low protein pasta
- 1 Tbsp vegetable oil
- ½ butternut pumpkin; sliced lengthwise, peeled, diced 1 small onion; diced 1 small red capsicum; diced
- 8 mushrooms; roughly chopped
- 1 tsp crushed garlic
- 1 tsp each dried basil, oregano
- 1 cup tinned, chopped tomatoes
- 1/3 cup gluten free vegetable stock
- 2 tsp tomato paste
