Abi's Vegetable Pasta Sauce
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 446.8
- Total Fat: 22.7 g
- Cholesterol: 17.9 mg
- Sodium: 167.0 mg
- Total Carbs: 50.5 g
- Dietary Fiber: 7.1 g
- Protein: 14.4 g
IntroductionTo make this a vegetarian recipe substitue the chicken for vegetable stock. (Recipe created by Abi aged 7) To make this a vegetarian recipe substitue the chicken for vegetable stock. (Recipe created by Abi aged 7)
1 tablespoon Olive oil
1 meduim sized white onion, shredded finely
1 large carrot, finely diced
1 red bell pepper, finely diced
3 cloves of garlic, crushed
1 14oz tin of tomatoes (ready chopped or chop use a masher to crush)
1 Knorr Chicken stock cube
Lemon juice to taste
Cracked black pepper to taste
a cubic inch of Cheddar Cheese, shredded per serving
This recipe is a good way to hide vegetables! Abi helped me to create this and was surprised to find she loved it. You could add a little flour to stabilise the sauce. I don't use it, preferring to reduce the sauce down so there is no spare liquid.
If you like olives, add 6 or 8 per portion. Halve or slice them and use as a garnish, or add with the tomatoes before simmering.
This freezes well so is good for making individual portions ahead of time.
Add the chopped tomatoes (including juice) and stock cube. Simmer 20 minutes, allowing the sauce to reduce.
Liquidise to a smooth sauce (if preferred).
To season - Add enough lemon juice to counteract the sweetness and bring out the flavour. Add black pepper to taste.
Serve on pasta or rice (not included in this recipe) topped with the grated cheese and more black pepper if liked.
Serving Size: Makes 3 Adult servings
Number of Servings: 1
Recipe submitted by SparkPeople user HBOWERY.