Pasta with Creamy Mushroom and Zucchini Tomato Sauce
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 vegetables separately to a food processor and chop them finely.
Heat olive oil in a saucepan over medium heat, enough to cover the bottom of the pan.
Add onion and garlic cloves and cook for 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 the saucepan with a lid, and cook for about 20 minutes.
Stir the 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.
Enjoy.
