This pasta sauce is easy to make, stores well in the fridge and is a great way to get those extra veggies into your kids' diet.
INGREDIENTS
1 tbs coconut oil
2 garlic cloves (crushed)
1 leek (sliced)
1 large carrot (grated)
2 zucchinis (grated)
180g pumpkin (diced)
½ cup kale or spinach (shredded)
4 tomatoes (chopped)
1 can crushed tomatoes
1 handful of fresh basil and fresh parsley
OPTIONAL: 1 drop oregano essential oil
Salt + pepper to taste
METHOD
Heat oil in saucepan. Add garlic and leek, saute for until transparent.
Add remaining vegetables and stir though. Saute for a further 2 mins.
Add canned tomatoes, salt + pepper, and herbs and simmer for 15 minutes.
Once you turn off the heat, add 1 drop of oregano essential oil and stir through
Pour mixture into blender and make into puree.
Serve over zucchini noodles or wholegrain pasta.