Creamy Mushroom and Zucchini Tomato Pasta
Ingredients
- Olive oil
- 1 red onion
- 4 cloves of garlic
- 1/2 zucchini
- 2 carrots, peeled
- 250g mushrooms
- 2 tomatoes
- 2 tbsp. vegan butter / margarine
- 1 tbsp. dried basil
- 1 tbsp. dried oregano
- salt and pepper
- 500ml sieved tomatoes
- 2 tbsp. tomato paste
- 3/4 cup plant based milk
- 1/2 tbsp. flour
Preparation
Add all the veggies (onion, garlic, zucchini, mushrooms, carrots and tomatoes) separately in a food processor to chop them finely
Heat olive oil in a sauce pan over medium heat, enough to cover the bottom of the pan
Add onion and garlic cloves and cook for about 1-2 minutes or until the onion becomes translucent
Add zucchini and carrots and cook for 2 minutes
Then add the mushrooms and cook for another 2 minutes before adding tomatoes, tomato paste, dried basil, dried oregano, some salt and pepper, vegan butter and sieved tomatoes
Stir well, reduce heat to low, cover sauce pan with a lid and cook for about 20 minutes
Stir sauce regularly
Whisk together plant based milk and flour and add the mixture to the sauce
Cook for another minute
Add some more salt and pepper if necessary and serve with pasta
