Veggie packed tomato pasta sauce
Getting kids to eat their veggies is a challenge - unless you sneak them in with my simple veggie packed tomato pasta sauce. It's perfect for pasta & pizza!
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Servings: 1 L
Calories: 475kcal
Ingredients
- 1 cup mixed veggies or all of one if you prefer - can use frozen or fresh - carrot, zucchini, broccoli, capsicum, eggplant, cauliflower, mushrooms
- 2 cloves of garlic
- 1 tablespoon olive oil
- 2 cups tomato passata
- 1 tin crushed/diced tomato
- 2 tablespoon tomato paste
- ¼ cup bone broth
- 2 tablespoon chopped basil or basil pesto
- Pinch sea salt
Instructions
- Use a food processor to finely chop the veggies and onion or grate them.
- Heat the olive oil in a large saucepan.
- Cook the veggies and garl for a few minutes then add the remaining ingredients.
- Bring to a boil then reduce to a simmer and cook for 30 mins.
- Leave to cool to room temperature and then use a blender to blend to super smooth.
- Store in a jar in the fridge for up to 4 days or freeze.
- Use any place you would use a tomato pasta sauce.
Nutrition
Calories: 475kcal | Carbohydrates: 78g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 503mg | Potassium: 2944mg | Fiber: 18g | Sugar: 28g | Vitamin A: 12494IU | Vitamin C: 82mg | Calcium: 165mg | Iron: 12mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
