How To Make Pasta and Sauce with 'Hidden Vegetables'
2 tbsp olive oil
1 small onion
1 garlic clove, crushed
75 g (2 1/2 oz) carrots, chopped
75 g (2 1/2 oz) courgettes, chopped
75 g (2 1/2) oz mushrooms, sliced
400 g (13 oz) canned chopped tomatoes
125 ml (4 fl oz) vegetable stock
1/4 tsp brown sugar
250 g (8 oz) pasta shapes
Warm the oil in a pan, add the onions and garlic and saute for about 3 minutes.
Add the carrots, courgettes and mushrooms and cook for about 15 minutes or until softened.
Add the tomatoes, stock and sugar, and simmer for 10 minutes. Blend to a puree.Meanwhile, bring a pan of water to the boil, add the pasta and cook until tender (about 10 minutes). Toss with the sauce and serve.
Rich source of beta-carotene, folate, iron, protein, B vitamins, vitamin C and vitamin E.