Kevin's Spaghetti With Hidden Veggie Sauce
By Kevin Dundon
“Double the quantity of the sauce and store the excess in the freezer for later use for a pizza base or a delicious bolognese.”
4 people
0 minutes
0 minutes
Ingredients
- 2 medium Carrots chopped
- 1 stick Celery chopped
- 2 tins Chopped Tomatoes
- 1 medium Courgettes chopped
- 1 tsp Dried Mixed Herbs
- 1 clove Garlic chopped
- 1 medium Leek chopped
- 1 tbsp Olive Oil
- 1 medium Onion chopped
- 100 g Parmesan Cheese grated
- 1 pinch Salt and Pepper
- 400 g Spaghetti whole wheat
- 2 tbsp Tomato Puree
- 250 ml Vegetable Stock
Method
Method:
Over medium heat drizzle some oil in a large saucepan and add the onion, garlic and herbs. Sauté for 2 minutes to lightly colour. Add the celery, carrot, leek, courgette and continue to sauté, stirring, for a further minute or so.
Next add the tomato purée, chopped tomatoes and water and season well. Bring the mixture to the boil and simmer for 15 minutes without a lid. Remove from the heat and using a handheld blender, blend until smooth. Check the seasoning and set aside. In the meantime, in a second saucepan, bring some salted water to the boil. Add the pasta and cook as per pack instructions. Drain and toss in the tomato sauce. Sprinkle with parmesan and serve immediately with some basil.
