Looking for an easy yet nourishing dinner? This vegetable pasta recipe by Amy Lanza is a delicious way to add more plants into your diet.
What's more, it's great if you're looking for a sauce that you can batch cook. This recipe makes one litre of sauce, and you can easily store the leftovers in the freezer for months to come.
Serve with a fresh green salad for a dish that's teeming with vitamins.
Vegetable pasta recipe
Makes: 1 litre of sauce (use 200g sauce per 100g cooked pasta)
Time: 40 minutes plus cooling
1 tbsp olive oil
1 white onion, small dice
1 garlic clove, crushed
1 tsp dried mixed herbs
1 large carrot, peeled and chopped small (100g)
1 red pepper, chopped small
1 courgette, chopped small
1 small sweet potato, peeled and chopped small (150g)
1 x 400g tinned tomatoes (or 400g fresh tomatoes, chopped)
100g ketchup (Real Good Ketchup works well here)
300ml vegetable stock (no or low sodium, or use water)
5 tbsp unsweetened yoghurt, optional
Heat the olive oil in a large pan and add the onion and garlic. Fry for five minutes until it starts to soften.
Add in the mixed herbs, carrot, pepper, courgette and sweet potato and fry for another 10 minutes until the vegetables are tender. Now pour in the tinned tomatoes, ketchup and vegetable stock.
Simmer with a lid on for 25 minutes until really soft and then allow to cool slightly before blending to a smooth sauce. You can now choose to blend in the yoghurt (if using), or you can serve on top of the sauce to stir in as you eat.
Cook the pasta and serve through some of the sauce and the yoghurt, if using.
Store the sauce in a sealed container in the fridge for up to five days or in the freezer for a few months.