Pasta with Vegetable Tomato Sauce
Contributed by: News Canada
(NC) - It is difficult to get children and some adults to eat enough vegetables, so here is a way to hide lots of veggies in a thick, low fat vegetable sauce. Vary the vegetables, cheese or add hot sauce if desired. Serve on their favorite pasta, preferable whole wheat for extra fibre.
Preparation Time: 10 minutes Cooking Time: 20 minutes
- 1 (28 oz/796 mL) can tomatoes
- 1 large onion, coarsely chopped
- 1/2 lb (250 g) fresh Mushrooms, coarsely chopped
- 1 large carrot, grated
- 4 cloves garlic, minced
- 1/2 tsp (2 mL) dried basil
- 1/2 tsp (2 mL) dried oregano
- 1/4 tsp (1 mL) pepper
- 12 oz (360 g) dried whole wheat rotini, penne or macaroni
- 1/3 cup (75 mL) grated Parmesan cheese
In a 2 qt /2L saucepan combine tomatoes, onion, mushrooms, carrot, garlic, basil and oregano. Bring to boil, cover and reduce heat to medium-low and cook for 20 minutes or until mushrooms are tender. Meanwhile cook pasta according to package directions and drain. Puree the sauce in a blender or with an immersion blender and serve over hot pasta. Sprinkle with cheese.
Add 1 small, chopped zucchini with the mushrooms or stir in 2 cups/500 mL torn spinach leaves at end of cooking time and cook 2-3 minutes or until it wilts. Then puree with immersion blender if desired. DO NOT use regular blender or a brown colour will result. Add hot sauce to taste and stir in 1/2 cup (125 mL) crumbled feta or creamy goat cheese in place of Parmesan cheese.
More delicious recipe ideas are available online at www.mushrooms.ca.
Serving Size: Makes 4 Servings