Hidden Veggie Pasta Sauce Food

HEALTHY VEGGIE PASTA SAUCE

Steps:

• You can watch the short video in the post for visual instructions.Preheat the oven to 390 °F (200 °C) and grease a medium baking dish with a little oil.
• Add the tomatoes, bell pepper, zucchini, onion, garlic, Italian spice blend, salt, and black pepper. Stir to combine.
• Next, add the vegan cream cheese and pour in the veggie broth.
• Bake for 20-22 minutes, or until the cream cheese is starting to turn golden.
• Meanwhile, cook pasta according to package directions, then drain most of the pasta water, but keep a small amount (see notes).
• Remove the baking dish from the oven and blend the veggies using an immersion blender or regular blender.
• Add the cooked pasta to the veggie sauce and stir to combine.
• Serve in bowls, garnish with chopped basil and enjoy!

HIDDEN VEGGIE PASTA SAUCE

Steps:

• Roughly chop all of the vegetables and set aside.
• Heat a large skillet or pan on the stove top over medium heat with the olive oil.
• Add in all of the chopped fresh vegetables and cook for 10-15 minutes until the vegetables are slightly softened.
• Reduce the heat to medium low and stir in the tomato sauce. Allow the sauce to simmer for 20-25 minutes or until the vegetables are completely softened and easily mashed.
• Puree the sauce in a blender, working in batches if needed, to the desired consistency.
• Add the blended sauce back to the pan and mix in the garlic powder and cheese.
• Use the sauce immediately or cool and store for later use.

PASTA WITH TOMATO & HIDDEN VEG SAUCE

Steps:

• Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
• Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
• Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
• Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.