Mandy from Sneaky Veg has come up with the perfect Pesach dinner, especially for PJ Library families. A delicious fresh tasting veggie pasta sauce served with 'zoodles'.
HOW TO MAKE VEGGIE PASTA SAUCE WITH ZOODLES:
For the sauce
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1 red pepper, diced
- 2 small carrots, grated
- 1 tbsp tomato purée or sundried tomato paste
- 1 x 400g tin chopped tomatoes
- 1 tsp dried oregano
- Dash of water (around 50ml)
- Salt and pepper, to taste
For the zoodles
- One large courgette (zucchini)
To serve
- Lightly toasted walnuts and/or grated cheese to top
Method
- Heat the olive oil in a medium saucepan over a medium heat.
- Add the onion, stir well, and reduce the heat to low. Cover with a lid and cook for 10 minutes, stirring occasionally, until soft.
- Add the crushed garlic, stir and cook for a further minute before adding the red pepper. Cover with a lid again and cook for 10 minutes or until the pepper is soft.
- Stir in the carrots, cook for a minute, then add the tomato purée or sundried tomato paste, the chopped tomatoes and the dried oregano. Add a dash of water (around 50ml) to the tomato tin, swirl it around to get the last amount of tomatoes out of the tin and add to the pan.
- Bring to the boil, then reduce to a simmer and allow to bubble away while you get the zoodles ready.
- Use your spiraliser to make your zoodles. It's important not to overcook zoodles. I like to eat them raw, they'll be gently warmed by the sauce when you add it. If you want to cook them sauté them in a little olive oil for 1-2 minutes.
- Season your sauce with salt and pepper to taste and serve. Enjoy!
Mandy Mazliah is a mum of three from London. She’s on a mission to get her kids to eat more fruit and veg. For more inspiration visit sneakyveg.com
March 20, 2018