An efficient way at using up leftover veggies that the kids will eat.
Ingredients (serves 4)
- 1 serve of cooked pasta
- leftover veggies
- 1 jar organic pasta sauce
Method
- Cook pasta according to instructions and set aside.
- Empty the bottom of your vegetable crisper with whatever veggies you want to use up. Blend them up finely together in a blender.
- Add the pasta sauce to a frypan and begin to simmer. Add the blended veggies and simmer for around 10-15mins. Keep an eye on the sauce so it doesn't' thin too much. Add a ladle of the pasta water if it does.
- Then add the pasta to the sauce and stir through. Top with grated cheese if you like.
Notes
Carrots, pumpkin, sweet potato, capsicums and tomatoes work really well in this sauce. I often throw in baby spinach and broccoli too. Try not to use too much cauliflower as the taste is very apparent in this sauce.
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mom160270, NSW said
- 13 Feb 2025
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youngoldlady, NSW said
- 06 May 2017
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mom112023, NSW said
- 24 Apr 2017
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serotonin, NSW said
- 09 Nov 2016
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coastalkaryn, NSW said
- 17 Oct 2016
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taynik46, NSW said
- 13 Oct 2016
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mom93821, NSW said
- 13 Oct 2016
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mom112217, NSW said
- 13 Oct 2016
Post a comment3:34 pm
10:02 pm
11:19 pm
7:14 pm
5:25 pm
7:16 pm
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mom93821 replied
- 14 Oct 2016 , 11:52 am
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mom19782016 replied
- 16 Oct 2016 , 3:28 pm
Reply5:57 pm
3:23 pm
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