Veggie loaded pasta sauce
Ingredients
1 tbs extra virgin olive oil
1 leek, finely diced
2 garlic cloves, diced
1 cup (14 0g) butternut pumpkin, peeled and finely diced
2 medium-sized zucchini, finely diced
1 medium-sized carrot, grated
1/2 cup (15g) baby spinach , chopped
4 medium-sized tomatoes, finely diced
400g tomato passata
1 tsp Italian herbs
Sea salt and pepper, to taste
1/3 cup (30g) gauda or mozzarella , grated
Method
1. Heat oil in a large saucepan. Add leek and garlic and cook for 3 mins or until soft
2. Add pumpkin, zucchini, carrot, spinach, tomatoes, tomato passata, herbs and salt and pepper and cook, covered on medium heat for 15 – 20 mins or until vegetables are soft.
3. Stir through cheese and serve on top of pasta or rice or with some meat.
4. Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.
Tip
If your child prefers a smooth texture blend the sauce. For a dairy-free version leave out the cheese.
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