Creamy Mushroom 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 or 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.
Add 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.
Cook 500g of pasta according to package instructions
Add some more salt and pepper if necessary and serve with pasta.
