Seven Veg Pasta Sauce
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Ingredients:
Makes 2-3 litres
- 2 small onions
- 2 small leeks
- 2 sticks of celery
- 2 carrots
- 2 courgettes
- 2 red peppers
- ½ a butternut squash, (600g)
- 2 cloves of garlic
- olive oil
- 2 teaspoons dried oregano
- 2 x 400 g tins of quality plum tomatoes
- Pasta of choice - cooked according to instructions
Method:
- Peel the onions, wash and trim the leeks, and chop the celery, carrots and courgettes into 1cm chunks, then deseed the peppers and squash, and also chop into chunks.
- Smash the garlic cloves and leave whole, still in skins.
- Toss your prepped veggies with olive oil, a little sea salt (very little salt for children) and black pepper in a large, sturdy tray, and roast in the oven at 200°C/400°F/gas 6 for about 1 hour, or until soft and caramelised.
- Add the veggies into a big pan and place on a medium heat with the two tins of tomatoes, then half-fill each tin with water, swirl and pour into the pot, then simmer for 25 minutes.
- Let cool then blitz until smooth in a blender.
- Freeze it or use it right away with pasta or even as a lasagne sauce.
