VEGETABLE PASTA SAUCE RECIPE RECIPES
VEGETARIAN PASTA SAUCE RECIPE: HOW TO MAKE IT
Loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. "You can add some of your favorite red wine to the sauce during the cooking process, if you wish." —Jerry Tamburino Sacramento, California
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 30 minutes
Prep Time 30 minutes
Cook Time 02 hours 00 minutes
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.
Nutrition Facts : Calories 131 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 705mg sodium, CarbohydrateContent 23g carbohydrate (12g sugars, FiberContent 6g fiber), ProteinContent 5g protein.
PASTA SAUCE RECIPES - BBC GOOD FOOD
Stir up a tasty sauce for your favourite pasta. Our collection features all the classics like pesto, tomato and Bolognese along with a few modified versions.
Provided by Good Food team
Number Of Ingredients 1
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VEGETARIAN PASTA SAUCE RECIPE: HOW TO MAKE IT
Loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. "You can add some of your favorite red wine to the sauce during the cooking process, if you wish."
—Jerry Tamburino
Sacramento, California
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 131 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 131 calories per serving
- In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.
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