Low-Fat Veggie Pasta Sauce
This is probably the easiest pasta sauce I have ever had but stills packs a flavourful punch.
1 medium bell pepper (any colour), roughly chopped
1 medium carrot, roughly chopped
1 medium onion, roughly chopped
1 stick celery, roughly chopped
3 fresh tomatoes, roughly chopped
2 cloves garlic
1 tin tomatoes
1 vegetable stock cube
1 large courgette, sliced into rounds and quartered
1 tsp dried mixed herbs
1 tbsp chopped fresh parsley
1/2 tsp olive oil
Salt & Fresh black pepper to taste
Put the pepper, carrot, onion, celery, tomatoes (tinned and fresh), garlic, stock cube and 1/2 cup of water into a blender and blitz until smooth.
Toss the courgettes in the olive oil and place in a roasting dish and put in the oven at Gas 7 for 30 minutes.
Pour the blitzed veg into a pot and place over a low heat. Stir in the fresh and dried herbs and simmer for 15-20 minutes. Season to taste.
Once the courgettes are nicely roasted stir into the veg sauce.
Serve hot over pasta or gnocchi (recipe for carrot and potato gnocchi here).
This recipe can easily be adapted to fit with a RawTil4 lifestyle by omitting the oil and stock cube.
Posted on 13/11/2014, in Dips and Sauces, Gluten-Free, Low Fat, Main, RawTil4, Vegan and tagged Bell Pepper, black pepper, Carrot, Celery, Courgette, Dairy-Free, Egg Free, Food, Garlic, gluten-free, Gnocchi Sauce, Herbs, Lactose Free, Low Fat, medium bell pepper, medium carrot, medium onion, Mixed Herbs, No Dairy, No Egg, olive oil, Onion, Parsley, Pasta Sauce, Raw til 4, RawTil4, Roast, Sauce, Tasty, Tomato, Vegan, vegetable stock, vegetable stock cube, Vegetarian, what vegans eat, Zucchini. Bookmark the permalink. 4 Comments.