Vegetable Pasta Sauce Recipe
Recipe Ingredients
1 can garbanzo beans -- drained
1 and rinsed
2 can plum tomatoes -- (28 oz.
1 each)
1 large yellow onion -- chopped
4 cloves garlic -- minced
1 tsp olive oil
1 cup dry red wine
1 tbsp tomato paste
1 large zucchini -- scrubbed &
1 chopped
1/2 lb mushrooms -- washed &
1 sliced
1/2 cup fresh parsley -- chopped
1/4 cup fresh basil -- minced -or-
4 tsp dried basil
1/4 cup fresh oregano -- minced
1 or-
1 tbsp dried oregano
1 carrot -- grated
1 tsp salt
1 tsp fresh ground black pepper
1/4 tsp dried hot red chilies --
1 crushed (or to taste
Recipe Preparation
In a large pot, saut" the onion and garlic in the olive oil (put the
onion in first, and add the garlic when the onion starts to look a
little translucent) for about 10 minutes.
Run the garbanzo beans and tomatoes through a blender or food
processor until they are finely chopped, but not smooth.
Add all the ingredients to the pot, and simmer, uncovered, for 45
minutes to an hour, stirring occasionally.
This sauce is great over all sorts of pasta.
Adapted by Ron Lunde, from: Shea MacKenzie's The Garden of Earthly
Delights Cookbook
20 minutes preparation, 1 hour to simmer. Makes enough for 4-6 people.
My changes were to increase the garlic, substitute a grated carrot
for the honey, add oregano and mushrooms, and use another can of
tomatoes rather than fresh tomatoes, and retain the texture of
chopped vegetables by blending only the tomatoes and garbanzos.
Recipe By :
Servings: 1
Back to Vegetarian Recipes
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Vegetable Pasta Sauce Recipe from the Recipes 4U Cookbook
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