Pasta with Vegetable Tomato Sauce

(NC) – It is difficult to get children and some adults to eat enough vegetables, so here is a way to hide lots of veggies in a thick, low fat vegetable sauce. Vary the vegetables, cheese or add hot sauce if desired. Serve on their favorite pasta, preferable whole wheat for extra fibre.

Pasta with Vegetable Tomato Sauce

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Prep Time10 minutes minutes

Cook Time20 minutes minutes

Total Time30 minutes minutes

Makes4

Ingredients

• 1 can tomatoes 28 oz/796 mL
• 1 large onion coarsely chopped
• 1/2 lb mushrooms fresh, coarsely chopped, 250 g
• 1 large carrot grated
• 4 cloves garlic minced
• 1/2 tsp basil dried, 2 mL
• 1/2 tsp oregano dried, 2 mL
• 1/4 tsp pepper 1 mL
• 12 oz whole wheat rotini dried, penne or macaroni, 360 g
• 1/3 cup Parmesan cheese grated, 75 mL

Instructions

• In a 2 qt /2L saucepan combine tomatoes, onion, mushrooms, carrot, garlic, basil and oregano. Bring to boil, cover and reduce heat to medium-low and cook for 20 minutes or until mushrooms are tender.
• Meanwhile cook pasta according to package directions and drain. Puree the sauce in a blender or with an immersion blender and serve over hot pasta.
• Sprinkle with cheese.

Notes

Variation:

Add 1 small, chopped zucchini with the mushrooms or stir in 2 cups/500 mL torn spinach leaves at end of cooking time and cook 2-3 minutes or until it wilts. Then puree with immersion blender if desired. DO NOT use regular blender or a brown colour will result. Add hot sauce to taste and stir in 1/2 cup (125 mL) crumbled feta or creamy goat cheese in place of Parmesan cheese.

More delicious recipe ideas are available online at www.mushrooms.ca.