Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1 carrot, chopped
- 300grams cauliflower florets
- 1 small brown onion, chopped
- 125grams mushrooms, chopped
- 1 zucchini, chopped
- 1/4 cup olive oil
- 700milliliter tomato passata
- 2tablespoons basil leaves
- 3 garlic cloves, crushed
- vegan pasta, cooked (to serve)
Method
Step 1 of 2
Place cauliflower into a food processor and pulse until finely chopped. Transfer to a large bowl. Repeat with onion, carrot, zucchini and mushroom, processing each vegetable separately to prevent them becoming soft and mushy.
Step 2 of 2
Heat oil in a deep saucepan over medium heat. Add garlic and vegetables and cook, stirring occasionally, for 10 minutes. Stir in passata and 1 cup water and bring to the boil. Reduce heat and simmer for 20 minutes or until vegetables are soft and a rich sauce forms. Season. Stir sauce through cooked pasta and top with basil leaves.
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