This recipe is one of my favourites, particularly because my incredibly fussy fiancé who never eats any vegetables really enjoys this meal! This recipe is easy and quick to make for a midweek family meal, and will have your children (or fussy other halves) chomping down their vegetables in no time.
Vegetable Pasta Sauce Recipe
A fresh and nutritional pasta sauce recipe with a rich tomato flavour perfect for the whole family. This is a great recipe for sneaking vegetables into family favourites for a healthy boost - suitable for even the fussiest of eaters! Naturally gluten, dairy and meat free.
Inspired by: londonpaleogirl.com
Ingredients
Coconut Oil
1 Tsp Crushed Garlic
1/2 Chopped Aubergine
1/2 Chopped Courgette
6 Chopped Mushrooms
1 Peeled and Chopped Carrot
1 Chopped Red Pepper
1 Chopped Yellow Pepper
1 Tin Chopped Tomatos
1 Tbsp Cashew Nuts (Exclude if allergic)
Salt & Pepper for seasoning
Directions
- Melt a heaped teaspoon of coconut oil with the garlic in a large pan or wok. Add all the fresh chopped vegetables and cook on a medium heat for around 15 minutes or until they are soft but not charred.
- Add the chopped tomatoes to the pan, and cook for another 5 minutes.
- Take the vegetables off the heat and carefully pour into a food processor. Blend the mixture until as smooth as it will blend. Add in the cashew nuts and continue to blend until smooth. Add a little water if the consistency is too thick.
- Season with salt and pepper to taste, and blend until desired flavour achieved.
Serving
Serve with traditional pasta, gluten free or edamame pasta. Can be served with chicken or grilled fish for a filling meal, with a side of vegetables or salad.
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