Vegetable-Packed Pasta Sauce

November 14, 2017

 

  

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.

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