Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, veggie-packed pasta in fresh tomato sauce. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Veggie-packed pasta in fresh tomato sauce is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Veggie-packed pasta in fresh tomato sauce is something which I’ve loved my whole life. They’re nice and they look fantastic.
A delicious and easy way to eat veggies all month! The freshest of tomato sauce recipes, made with barely cooked tomatoes, basil and seasonings. This simple weeknight meal comes together in no time!
To begin with this particular recipe, we must prepare a few components. You can have veggie-packed pasta in fresh tomato sauce using 20 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Veggie-packed pasta in fresh tomato sauce:
- Prepare vegetable oil
- Prepare 1 pound ground beef or vegetarian minced 'meat'
- Take 4 garlic cloves, minced
- Prepare 1 white onion, chopped
- Prepare 1 splash red wine
- Make ready 2 cans tomatoes (14 ounces per can)
- Take 1 zucchini, quartered and sliced
- Take 2 sweet red peppers, chopped
- Get 1 pound chestnut mushrooms, quartered
- Get 2,5 ounces tomato paste
- Get 1 tsp cayenne pepper
- Get 1 tsp smoked paprika
- Get 1 tbsp thyme
- Make ready 1 tbsp rosemary
- Make ready 1 tbsp oregano
- Make ready 1 pound linguine
- Prepare 1 cup crème fraîche (optional)
- Prepare parmesan cheese, grated
- Take leaves basil
- Get salt and pepper
Then feel free to embellish a. Keep the fresh tomato pulp aside and we will now proceed to make the Pasta In Tomato Sauce. To make the pasta in red sauce more nutritious, add veggies to it. If you wish to pack the Pasta In Tomato Sauce for lunch, cool them slightly and pack in a tiffin box topped with cheese.
Steps to make Veggie-packed pasta in fresh tomato sauce:
- In a large heavy bottomed-pan, sauté the chopped onion on medium to high heat in some vegetable oil until fragrant.
- Add the ground beef (or vegetarian 'meat'). Brown it.
- Add the mushrooms and cook until they are soft.
- Stir in the minced garlic. After thirty seconds, deglaze the pan with a splash of red wine.
- Once most of the wine has evaporated, add the zucchini, red peppers and the smoked paprika, cayenne pepper, thyme, rosemary and oregano.
- Stirring regularly, once the veggies have turned soft, stir in the tomato paste and add the chopped tomatoes.
- Turn down the heat and let the sauce simmer for 20-30 minutes until all flavors are blended and the sauce has thickened to your liking.
- In the meantime, cook the linguine according to the instructions on the pack.
- Option: stir in the crème fraîche.
- Serve with grated parmesan cheese and salt and pepper to taste.
- Garnish with a few basil leaves.
Fresh Tomato & Zucchini Pasta Sauce made in the blender! A versatile marinara sauce that is loaded with sneaky veggies! I'm singing "oops I did it again" in my head because I created another recipe that's packed full of fresh zucchini! Authentic tomato marinara sauce from fresh tomatoes, basil, and garlic. How to Use Homemade Pasta Sauce.
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