A simple, delicious pasta sauce filled with hidden seasonal vegetables. Perfect for kids – for you to hide the veggies from yourself!
Ingredients
1 tsp olive oil
2 Bermuda onions, chopped
2 celery sticks, chopped
2 carrots, chopped
1 zuchinni, chopped
2 peppers, deseeded and chopped
2 cans chopped tomatoes
1 tbsp each caster sugar and balsamic vinegar
300g spaghetti
Basil or parsley from the garden
parmesan to shave to top.
Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins – the longer the better.
You can also add (or substitute) other seasonal veggies like eggplant, broccoli, cauliflower, or even some squash.
Cook the pasta following pack instructions.
Meanwhile, blitz the sauce with a hand blender until completely smooth, season and return to the heat to keep warm while the pasta cooks.
Drain the pasta and toss through the sauce.
Serve in bowls topped with shaved Parmesan and a sprinkle of basil or parsley if you want.
