"I just came back from holiday and am absolutely loving this chilly and rainy weather here. Perfect for a movie night, tea on the couch and a hearty Sunday pasta meal ."
Pasta with Creamy Mushroom & Zucchini Tomato Sauce
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Prep time 40mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 16-17 oz box pasta of choice
- 1 red onion, quartered
- 4 cloves of garlic
- 1/2 zucchini
- 2 carrots, peeled
- 8-9 oz mushrooms
- 2 tomatoes
- 2 tablespoon olive oil
- 2 tablespoon vegan butter/margarine
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- salt and pepper, to taste
- 16 ounces sieved tomatoes (about 2 cups)
- 3/4 cup plant based milk
- 1/2 tablespoon all purpose flour
Method
Step 1
Cook pasta according to package directions. Once cooked, drain, rinse and set aside the pasta for later.
Step 2
Separately, process each vegetable (onions, garlic, zucchini, carrots, mushrooms, and tomatoes) in the food processor to chop them finely.
Step 3
Heat olive oil, over medium heat, in a sauce-pan and add the chopped onion and garlic. Cook for about 1-2 minutes or until the onion becomes translucent.
Step 4
Add the chopped zucchini and carrots and cook for another 2 minutes.
Step 5
Then add the mushrooms and cook them for another 2 minutes before adding tomatoes, tomato paste, dried basil, dried oregano, a sprinkle of salt and pepper, vegan butter and sieved tomatoes.
Step 6
Stir well, reduce heat to low, cover sauce-pan with a lid and cook for about 20 minutes, stirring the sauce regularly.
Step 7
Whisk together the plant based milk and flour in a glass measuring cup (or other medium cup/bowl). Then, add the flour-milk mixture to the sauce. Cook for another minute.
Step 8
Add more salt and pepper if necessary and serve with cooked pasta.