Veggie packed pasta sauce

by - https://thebatchlady.com/r/3497/

Simple and full of goodness!

Prep Time
Cook Time
Total Time
Difficulty
Intermediate
Cuisine
Italian
Servings
4

Nutrition (per serving)

Calories
121kcal
Fat
4.1g
Sat. Fat
0.6g
Carbs
19.8g
Sugars
5.9g
Fibre
4.8g
Protein
4.6g
Salt
118mg
Ingredients
Serves

Ingredients

  • Olive oil
    1 tablespoon
  • Pre-chopped mediterranean vegetables
    1 packet (400 g)
  • Mushrooms
    1 cup
  • Frozen chopped garlic
    1 tsp
  • Passata
    2 cartons
  • Tomato puree
    1 tablespoon
  • Vegetable stock (60ml water)
    0.25 cups
  • Sugar
    1 tsp
  • Fresh basil
    1

Method

  1. Heat the oil in a saucepan and add the Mediterranean vegetables, frozen mushrooms, chopped garlic and soften.

  2. Add the passata, tomato puree, stock, sugar and cook on a low heat for around 20 minutes until the vegetables are soft. If the sauce is too thick, add some water to loosen it.

  3. Once the vegetables are soft, remove the sauce from the heat and season with salt and pepper.

  4. Ready to Serve

    Your sauce is now ready to top your favourite pasta! Finish with some grated cheese and a few optional fresh basil leaves.

  5. Ready for the Freezer

    Once the sauce has cooled completely, pour it into a reusable labelled freezer bag and freeze.

  6. Ready to Eat

    Once defrosted, heat through in a saucepan or in the microwave until piping hot. Ladle over pasta of your choice.

Comments

3 comments
  1. Blitzed the sauce in the blender and now have instant red pasta sauce full of goodness. Will make another batch with added chilli for some spice. So easy to make.

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