A healthy, vegetarian pasta dish that is packed full of flavour. The mushrooms and zucchini offer a really lovely texture, and add a nice thickness to the sauce.
It doesn't take long at all to get this together. For this reason, it makes a really great weekday meal.
Enjoy with any pasta of your choice. I often steam up some leafy greens and toss them through the pasta before topping it all with the vegetable sauce.
A really healthy and satisfying meal.
3 cloves garlic, finely minced
2 tbs olive oil
200g mushroom (approximately 4-5) finely chopped
250g zucchini (approximately 1 medium) finely chopped
1/2 tsp chilli flakes
1 x 700g jar tomato passata
1 x 400g tin chopped tomatoes
1 heaped tbs tomato paste
1 handful parsley, roughly chopped
1 1/2 tsp sugar
salt and pepper to taste
Heat the oil in a medium sized heavy based saucepan. Add the garlic and cook on medium heat, stirring constantly, for one minute.
Add the mushroom, zucchini and chilli flakes and cook on medium heat for a further 5-6 minutes, until vegetables have softened.
Pour in the passata, tinned tomatoes and tomato paste and mix well.
Finally, add the parsley, sugar and salt and pepper.
Turn the heat and to high and bring the sauce to a boil. Once it is boiling. turn it down to a low heat and simmer for a further 40-45 minutes.
To serve, mix it through your favourite pasta and top with parmesan cheese and extra parsley.