A great way to use up whatever vegetables are hanging around the fridge. This hidden veggie pasta sauce is perfect for getting more vegetables into your meals, ideal for everything from pasta to lasagne. You can mix and match with what you have, carrots, celery, mushrooms, onions, leeks, or herbs all work well here
Ingredients
- Olive oil, for cooking
- 2–3 carrots
- ½ white cabbage
- 1 green leek top
- 3 cloves garlic
- 1 x 400g tin tomatoes
- 1 litre vegetable stock
- 2 tbsp oregano
- Salt and pepper
Method
Roughly chop the carrots, cabbage, and leek top. Finely mince the garlic.
Heat a large pot with a drizzle of olive oil. Add the garlic, carrots, and leek, and sauté for 3–4 minutes, stirring often.
Add the cabbage and cook for a further 5–6 minutes until everything starts to soften. Stir through the oregano.
Pour in the tinned tomatoes and mix well, then add the vegetable stock. Season with salt and pepper.
Cover with a lid and let it simmer for 30–40 minutes, stirring occasionally to prevent sticking.
Remove from the heat and allow to cool slightly. Blend until smooth using a blender or hand blender. Taste and adjust the seasoning if needed. If the sauce is too thick, add a little more stock to loosen it.
Store in jars in the fridge for up to 3 days or freeze in suitable containers and defrost when needed.