Recipes>Vegetarian Recipes
The Batch Lady’s 5-A-Day Pasta Sauce
by Suzanne Mulholland from Batch From Scratch
Easy
4
Total 35min
Prep 5min
Cook 30min
Batch cook this easy pasta sauce and stock up the freezer for a quick and tasty weeknight meal.
Discover more delicious Pasta recipes
Simple, delicious pasta recipes for every season
From the book
Batch From Scratch
Suzanne Mulholland
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Introduction
A perfect pasta sauce, full of flavour and full of veggies.
Tags
Ingredients
| 1 tbsp | olive oil |
|---|---|
| 1 cup (115g) | frozen diced onions |
| 2 large | carrots, peeled and finely diced |
| 2 | celery sticks, finely diced |
| 1 | courgette, finely diced |
| 1 tsp | garlic purée |
| 2 x 400g tins of | chopped tomatoes |
| ½ cup (120ml) | vegetable stock |
| large handful | fresh basil |
| salt and pepper |
Method
IF MAKING AHEAD FOR THE FRIDGE OR FREEZER
Add the oil to a large saucepan set over a medium heat. Add the diced onion, carrots, celery and courgette and cook for 5 minutes.
Stir through the garlic purée, tins of chopped tomatoes and vegetable stock.
Bring to the boil, then reduce to a simmer and cook for 20–25 minutes until the veggies are soft.
Add to a blender along with the basil leaves and blend until smooth. Season to taste.
Leave to cool, then add to a labelled freezer bag, seal and freeze flat.
HOB: Remove from the freezer and leave to fully defrost, then pour into a saucepan and heat through until piping hot.
MICROWAVE: Remove from the freezer and leave to fully defrost. Pour into a microwave safe container and reheat for 2–3 minutes until piping hot
If cooking now
Follow the method for ‘if making ahead’ until the end of step 4.
TIP: To make a gnocchi bake, stir a packet of gnocchi into the sauce, pour into an ovenproof dish and tear over 2 balls of mozzarella. Cook at 180°C/160°C fan for 30 minutes until golden and bubbling.
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Ingredients
Method
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