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
Heat olive oil in a large pan over medium heat.
Add chopped red onion and garlic, sauté until fragrant and softened.
Stir in chopped zucchini, carrots, and mushrooms, cooking until vegetables are softened.
Add chopped tomatoes, sieved tomatoes, tomato paste, dried basil, oregano, salt, and pepper, and mix well.
In a separate saucepan, melt vegan butter, add flour, and cook to form a roux.
Gradually stir in plant-based milk to create a smooth creamy sauce.
Combine the creamy sauce with the vegetable mixture and simmer for 10-15 minutes until thickened.
Serve the sauce over cooked pasta.
