I don’t have hours to spare to roast vegetables so this is the perfect cheats way to get the same flavour without all the effort. This meal can also be served two ways – one for the fussy eaters and one for those that enjoy their vegetables whole.
INGREDIENTS
2 Small Zucchinis, diced
1 Medium Red Capsicum, diced
1 Onion, diced
1 Garlic Clove, sliced
8 Mushrooms, diced
Olive Oil
Salt and Pepper
Tomato Sauce
Water
LETS PUT IT ALL TOGETHER
1. Place a non-stick fry pan over a high heat and add a splash of olive oil. Add the onion and garlic and saute until soft. Add the remaining vegetables and salt and pepper and cook stirring regularly fro 5-10 minutes or until they have all softened and lightly browned.
At this point you can use the vegetables as they are and toss through some cooked beef ravioli with a splash of olive oil, or you can blend to make a pasta sauce.
2. To make the pasta sauce, place the cooked vegetables into either a blender, personal blender like the Kambrook Blitz2go (that is what I used) or a stick blender. Add a good squeeze of tomato sauce and water to make the consistency you want. (just add a little at a time). Toss through cooked pasta.
When the sauce is blitzed up it becomes the perfect vegie smuggler for fussy eaters. It also allows you to cook one meal but serve it two ways keeping the whole family happy.
Serves 4-6
Store in an airtight container in the fridge for up to 5 days.
Freezer friendly: the blitzed sauce can be frozen in zip lock bags for up to 3 months. Simply defrost, reheat and toss through cooked pasta.
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