I always keep some of this basic pasta sauce in the freezer as it's a great standby and my fussy veg eater loves it. Packed with 6 veg, it's great on its own or use it in a casserole with chicken. I recommend doubling the quantities and making a batch.
Course: Main Course
Diet: Vegan, Vegetarian
Type: Vegan, Vegetarian
Diet: Dairy Free
2tbspolive oilorganic, fairtrade
1red onionorganic, peeled and diced
1red pepperorganic, de-seeded and diced
40gParmesan cheeseorganic, grated, to serve (optional)
Put pasta on to cook as per packet 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 5 minutes.
Add the passata to the vegetables and simmer for 5 minutes.
Stir in the spinach and simmer for 1 minutes
Blitz some or all of the sauce together if required. This is a great way to 'hide' the vegetables if you need to, but also gives it a lovely flavour.
Serve with pasta and a sprinkle of parmesan cheese.
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. I freeze this in individual portions using empty jam jars as it's the perfect standby.[nutrition-label]