Veg-packed pasta sauce
1 September 2014
This is a really useful sauce that can be the base for all sorts of dishes eg a lasagne, normal pasta sauce, tuna pasta sauce, to top a pizza with cheese sprinkled on top... It also happens to be full of goodness: vitamin A, vitamin C, carotenoids, fibre, its vibrant colour a testament to all the nutrients in there.
Ingredients
- 1 onion finely chopped
- 2 cloves garlic crushed
- Olive oil
- Lots of Italian herbs
- 1 carton of passata
- Half a tube of tomato concentrate
- 2-3 medium sized sweet potatoes
- 3 carrots finely grated
- 4 red or orange peppers
Step 1
Bake the sweet potatoes and leave them in the oven until meltingly soft
Step 2
Halve and de-seed the pepper and place on a baking tray. Prinkle with crushed garlic and olive oil. Place in the oven to roast
Step 3
Fry the onions gently in the olive oil and then add the remaining garlic and fry too. Add the finely grated carrots and lots of herbs. Place a lid on the pot and let everything cook gently.
Step 4
Add the passata and carry on cooking until the carrots are soft.
Step 5
Once the sweet potatoes are soft, scrape out the flesh into the pot of sauce and mix thoroughly. Add the roasted peppers – they should be soft, slightly charred at the edges and sweet.
Step 6
If you like, you can now blend the sauce to a smooth purée or else you can leave it as it is. For fussy kids I’d recommend blending it.
