Vegetable Pasta Sauce

recipe adapted from: inspired taste

https://www.inspiredtaste.net/38662/veggie-spaghetti-recipe/

INGREDIENTS

From the Garden

• Vegetables — The type of veggies are up to you, but we love zucchini, yellow squash, jarred roasted red peppers, leafy greens, peas, corn, and cabbage. Options are endless, here.

• Canned whole tomatoes — You can use diced or crushed tomatoes, but we love the texture of whole tomatoes for this recipe. Just after adding them to the pot, we crush them a little with a spoon so they fall apart into a chunky sauce. You can also use blanched, peeled fresh tomatoes.

• Herbs and spices — When we have it in the kitchen, we add fresh basil. Other herbs work, too (parsley and mint add a different flavor, but are excellent). Dried herbs like oregano, crushed red pepper flakes also make the sauce delicious.

From Elsewhere

• Pasta — Any shape of pasta will do and you can swap in your favorite gluten-free or whole grain pasta if you’d like to.

• Onion, garlic, and tomato paste — These provide a base flavor for the simple sauce.

• Mushroom powder (optional)

Soften chopped onions in olive oil over medium heat.

1. Stir in garlic, spices, and tomato paste.

2. Throw in your vegetables and cook until tender.

3. Add canned whole tomatoes and break them up a bit with a spoon. You want the sauce to be chunky.

4. Season and then simmer the sauce until it’s reduced slightly — somewhere between 10 and 15 minutes.

5. While the sauce simmers, cook your pasta.

6. Toss the pasta with the sauce and serve.