All-vegie pasta sauce
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Time to make:
45 mins, prep 20 mins, cook 25 mins
$1.44 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 1 medium onion, chopped
- 2 cloves garlic, crushed, chopped
- 200g pumpkin, peeled, diced
- 1 large eggplant, peeled, diced
- 4 medium tomatoes, diced
- 100g celery, diced
- 4 cups cooked gluten-free pasta, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a saucepan with oil and heat over medium heat. Add onion and garlic and cook until onion softens.
Step 2 Add diced pumpkin and 1/2 cup water. Cover and simmer over medium-high heat for 5 minutes. Add eggplant, tomatoes and celery and another 1/2 cup water. Cover and cook over medium-low heat for 15 minutes or until pumpkin is tender.
Step 3 Remove from heat. Remove lid and leave to cool. Process ingredients in a blender. Pour back into saucepan and reheat. Serve with cooked pasta of your choice.
Reciped supplied by Healthy Food Guide reader, Agnes Mak (Bexley, NSW)
Agnes says: "My kids have various food allergies so it's almost impossible to buy ready-made pasta sauce. This sauce is healthy, allergy-friendly and tasty!"
About this recipe
First published: September 2009