5-a-day pasta sauce
A perfect pasta sauce, full of flavour and veggies
Recipe by Suzanne Mulholland
A perfect pasta sauce, full of flavour and veggies.
Ingredients
Serves 4
- 1 tbsp olive oil
- 1 cup (115g) frozen diced onions
- 2 large carrots, peeled and finely diced
- 2 celery sticks, finely diced
- 1 courgette, finely diced
- 1 tsp garlic purée
- 2 x 400g tins of chopped tomatoes
- ½ cup (120ml) vegetablestock
- large handful fresh basil
- salt and pepper
Method
Step 1
Add the oil to a large saucepan set over a medium heat. Add the diced onion, carrots, celery and courgette and cook for 5 minutes.
Step 2
Stir through the garlic purée, tins of chopped tomatoes and vegetable stock.
Step 3
Bring to the boil, then reduce to a simmer and cook for 20–25 minutes until the veggies are soft.
Step 4
Add to a blender along with the basil leaves and blend until smooth. Season to taste.
Step 5
If freezing, leave to cool, then add to a labelled freezer bag, seal and freeze flat.
Cook on the hob: Pour into a saucepan and heat through until piping hot.
Cook in a microwave: Pour a microwave-safe container and reheat for 2–3 minutes until piping hot.
Top tip
To make a gnocchi bake, stir a packet of gnocchi into the sauce, pour into an ovenproof dish and tear over 2 balls of mozzarella. Cook at 180°C/160°C fan for 30 minutes until golden and bubbling.
What will you do?
The Big Lunch and The Big Help Out are teaming up on 5-8 June for a weekend of friendship, food, fun and action – and everyone’s invited!
It’s easy, it’s fun and it’s for everyone – so what will you do?
