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 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
- 500g pasta
Preparation
Cook 500g pasta according to package instructions until al dente.
In a large pan, heat olive oil over medium heat. Add red onion and garlic, sauté until softened and fragrant.
Add zucchini, carrots, and mushrooms. Cook until vegetables are tender, about 5-7 minutes.
Stir in tomatoes, dried basil, dried oregano, salt, and pepper. Cook for 2-3 minutes to blend flavors.
Add sieved tomatoes and tomato paste. Simmer the sauce for 10-15 minutes, stirring occasionally.
In a small bowl, mix flour with a little plant-based milk to form a slurry, then add to the sauce along with the remaining plant-based milk and vegan butter. Stir well and cook until the sauce thickens and becomes creamy, about 5 minutes.
Drain the pasta and combine it with the sauce. Toss to coat evenly and serve immediately.
