Vanishing Veg Pasta Sauce

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Happy Easter! I hope yesterday was filled with the joy and excitement of your little ones on an Easter egg hunt and spending precious time with family and friends. Reuben isn’t at the hunt or chocolate stage yet, so I was treated to an extra hour in bed which was lovely. It’s been a busy week and I’ve felt exhausted the last few days, so I’ve been a bit delayed getting this post up, sorry!

So with there currently being 8 of us living under one roof (my sister, brother- in- law, niece and 2 nephews are living with us) we have a few go to recipes that are quick, easy and healthy. This sauce allows us to get as many different types of veggies into the kids without being met with various protests, face pulling and meal refusals!

This isn’t a new creation and I’m sure you have probably made or read about this kind of sauce before, but for those of you that haven’t I’m sure that it will become a staple for you. It smells delicious roasting, it freezes beautifully and has numerous uses. I have stirred it through plain pasta, as a bolognese sauce, lasagne base, poured over meatballs and mixed it with roasted chicken and pancetta. It works equally well with salmon, sardines and mackerel. There are endless combinations here so the choice really is yours! When I am tight on time but want to ensure Reuben has something nutritious for his dinner I will defrost and warm up a portion of this sauce, boil some spelt or wholemeal pasta and then add in a sardine or two (de-spined). A delicious and nutritious dinner ready within 15 mins.

I hope that you love this recipe as much as my family do, it’s always a big hit with the children.

Serves 8 (4 adults, 4 young children)

You will need:

2 red onions

1 yellow pepper

1 red pepper

2 courgettes

300g butternut squash

3 garlic cloves skin on

4 tsp Oregano

2 tins of chopped tomatoes or passata

Fresh basil

 

 

All you need to do is:

  1. Preheat the oven to 180˚C fan. Wash the peppers and courgettes.
  2. Slice the onions, peppers and courgettes and place into a large baking dish.
  3. Peel and slice the butternut squash (you can buy this ready chopped but it is more expensive) add into the dish.
  4. Drizzle over some olive oil/ coconut oil and sprinkle over 2tsp oregano. Roast for 45 mins, checking and stirring half way through.
  5. When the veg is soft, remove from the oven, Squeeze the roasted garlic out of its skin and then tip the whole lot into a large heavy based pan on the hob.
  6. Pour the tomatoes over, add in a handful of fresh basil, the remaining 2 tsp of oregano and heat through until the tomatoes are simmering.
  7. When hot, blend with a stick blender, season with salt and pepper if you are serving to over ones, if not take out their portions beforehand. If you feel it is a little thick or you want the sauce to go further, feel free to add some water or stock.

 

To freeze, I portion Reuben’s into small snack bags I got from Tesco, ensure there is no air in it and push flat and then larger bags for the rest of the sauce. This enables you to get more into your freezer!

Enjoy the rest of your bank holiday, relax!

 

Julia x

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