Hidden vegetable pasta sauce
Our kids pasta sauce has fresh herbs, using basil, mint and oregano to make it aromatic and full of flavor. We’ve chosen to add carrots, courgettes, leek and spinach as our ‘hidden veggies’ but you can adjust the sauce as you like and add in your favourites instead.
Servings 4 servings
Ingredients
- 3 tbsp olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 tbsp fresh basil leaves
- 1 tbsp fresh mint leaves
- ½ tbsp fresh oregano leaves
- 1 courgette medium, peeled and chopped
- 1 carrot medium, peeled and chopped
- 1 leek white part chopped
- 20 grams spinach leaves
- 2 400 grams chopped tomatoes canned
- 1 tsp honey
- 1 tsp salt
Instructions
- Take a medium sized saucepan and heat your 3 tablespoons of olive oil over a low heat.
- Add your diced onion and minced garlic cloves. Cook for a few minutes until the onions soften and turn slightly yellow.
- Add in your fresh herbs: your basil, mint and oregano. Cook for another few minutes on a low heat to release the flavours.
- Add your chopped leek, courgette and carrot as well as your spinach. Heat for a little longer, letting it all sweat for about 5 minutes.
- Add in your 2 cans of chopped tomatoes, 1 teaspoon of honey and 1 teaspoon of salt.
- Partially cover and simmer for 20 minutes, adding more water if you need to in order to keep it at your desired consistency.
- We recommend keeping this vegetable sauce creamy but runny if being served with pasta. If it’s being used as tomato sauce for pizza bases, then make it a little thicker and more paste-like.
- When it’s finished cooking, blend your sauce until smooth using a handheld blender or by pouring it into a food processor.
- Serve it up with some yummy pasta, or smooth it over a pizza base with a spoon. Top with grated cheese and enjoy!
Notes
You can freeze this hidden veggie pasta sauce in individual portion sizes so that you can whip it out for last minute meals.