Recipe: Tasty Veggie-packed pasta in fresh tomato sauce

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Recipe: Tasty Veggie-packed pasta in fresh tomato sauce

Veggie-packed pasta in fresh tomato sauce. Add the sauce to a blender in batches or use an immersion blender to puree the sauce to your desired consistency. Let the sauce cool completely and then pour the sauce into freezer-safe bags. Pasta with veggies in tomato sauce - easy, delicious and probably the most common pasta dishes made.

Then feel free to embellish a. Be sure to choose no salt added tomatoes. You'll love this over lean turkey meatballs! You can have Veggie-packed pasta in fresh tomato sauce using 20 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Veggie-packed pasta in fresh tomato sauce

1. It's of vegetable oil.
2. You need 1 pound of ground beef or vegetarian minced 'meat'.
3. It's 4 of garlic cloves, minced.
4. Prepare 1 of white onion, chopped.
5. You need 1 splash of red wine.
6. It's 2 cans of tomatoes (14 ounces per can).
7. You need 1 of zucchini, quartered and sliced.
8. Prepare 2 of sweet red peppers, chopped.
9. Prepare 1 pound of chestnut mushrooms, quartered.
10. Prepare 2,5 ounces of tomato paste.
11. You need 1 tsp of cayenne pepper.
12. Prepare 1 tsp of smoked paprika.
13. It's 1 tbsp of thyme.
14. You need 1 tbsp of rosemary.
15. It's 1 tbsp of oregano.
16. It's 1 pound of linguine.
17. It's 1 cup of crème fraîche (optional).
18. You need of parmesan cheese, grated.
19. You need leaves of basil.
20. You need of salt and pepper.

You will find the flavors come alive quickly in the sauce by the simple technique of. Tomato & Mascarpone One Pot Pasta. A quick and easy one pot vegetarian dinner packed with nutritious greens and a thick, luxurious tomato & mascarpone sauce. The freshest of tomato sauce recipes, made with barely cooked tomatoes, basil and seasonings.

Veggie-packed pasta in fresh tomato sauce step by step

1. In a large heavy bottomed-pan, sauté the chopped onion on medium to high heat in some vegetable oil until fragrant..
2. Add the ground beef (or vegetarian 'meat'). Brown it..
3. Add the mushrooms and cook until they are soft..
4. Stir in the minced garlic. After thirty seconds, deglaze the pan with a splash of red wine..
5. Once most of the wine has evaporated, add the zucchini, red peppers and the smoked paprika, cayenne pepper, thyme, rosemary and oregano..
6. Stirring regularly, once the veggies have turned soft, stir in the tomato paste and add the chopped tomatoes..
7. Turn down the heat and let the sauce simmer for 20-30 minutes until all flavors are blended and the sauce has thickened to your liking..
8. In the meantime, cook the linguine according to the instructions on the pack..
9. Option: stir in the crème fraîche..
10. Serve with grated parmesan cheese and salt and pepper to taste..
11. Garnish with a few basil leaves..

Pour in all of the tomato sauce and a small splash (about ¼ cup) of the pasta cooking water. I added more garlic, red pepper flakes and zucchini (had on hand and needed more veggies in my life). Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce.

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