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 skillet over medium heat.
Add red onion and garlic, sauté until softened and fragrant.
Stir in zucchini, carrots, and mushrooms, cook until vegetables are tender.
Add tomatoes, sieved tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper, mixing well.
In a small bowl, combine flour with a portion of the plant-based milk to form a slurry, then add it to the sauce along with the remaining milk and vegan butter.
Simmer the mixture, stirring occasionally, until the sauce thickens and becomes creamy.
Remove from heat and serve the sauce over cooked pasta.
