This vegetable pasta sauce is so tasty. You can cram 6 vegetables into it and it's great for freezing. If you need to disguise the vegetables, put it through the blender. I make large batches of this in the summer. It's great to have on standby for those days when you just don't have enough time.
12nests tagliatelleorganic, 3 nests per adult, 2 per child
500gpassataorganic
1tablespoonsweet onion relishorganic, optional
150gspinachorganic
40gParmesan cheeseorganic, grated, to serve (optional)
Instructions
Add the olive oil to a large pan and gently fry the onion until soft.
Add the peppers, courgette and aubergine and fry for 7 - 8 minutes.
Put the tagliatelle in a large pan of lightly salted boiling water and cook as per the packet instructions, then drain.
Add the passata and sweet onion relish to the vegetables and simmer for 5 minutes.
Stir in the spinach 2 minutes before the pasta is ready.
Serve the tagliatelle with the pasta sauce over the top and a sprinkle of parmesan cheese.
Notes
In a hurry or not all eating together?The sauce can be cooked in advance and re-heated when ready. If you are in a real hurry, use fresh tagliatelle which only takes a few minutes to cook.[nutrition-label]