Don’t Waste It Pasta Sauce

I have been working consciously to reduce the amount of food waste in our house. I try to make sure I have cleared out the fridge before I buy new fruit and veg. The compost bin does get some and the dog also helps!

I had a few sad-looking veggies left and a large tin of tomatoes so I decided to make up my own batch of sauce. No waste and hidden veggies – double win! The kids enjoyed it and it made quite a bit (triple and quadruple wins!) so I have the left overs frozen for future speedy dinners.

You can work with the veggies you have and adjust to your taste, but these are what I used:

  • 1 medium sweet potato, peeled and cubed
  • 2 medium carrots, cubed
  • 2 large broccoli stems, cut into chunks
  • 6 mushrooms
  • a large handful of spinach
  • a large tin of crushed tomatoes (800g)
  • salt and pepper to taste

I did this in my Bellini, but you could easy replicate it with the veggies in a saucepan on the stove and then transferring to a food processor/blender/stick blender.

Add the potato, carrots and broccoli and about 1/4 cup of water and set on 100c, speed 1 for about 15 minutes.

After 10 minutes, add the mushrooms through the top, then 1 minutes before the end, add in the spinach.

Scrape down the sides and add the tomato, salt and pepper.

Start on speed 3 and gradually work up to speed 7 for about 30 seconds, or until quite smooth.

Scrape down sides again, and set at speed 2 for about 10 minutes with the measuring cup lid off to allow steam to escape.

Start again on speed 3 and gradually work up to speed 7 for about 30 seconds, or until smooth.

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I stirred our sauce through some gluten-free pasta, added a couple of handfuls of left over BBQ chicken and topped with a mix of Nuttelex, nutritional yeast and crushed cornflakes and baked in a moderate oven for about 25 minutes. The kids were delighted to have a ‘non-veggie’ dinner 😉

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Enjoy 🙂

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