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Vegetarian Spaghetti Sauce |
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| Course |
Any |
| Cuisine |
Unknown |
| Dish Type |
Vegetarian |
| Occasion |
Any |
| Submitted By |
Admin |
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| Category |
Vegetables/Vegetarian |
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Method |
Saucepan |
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Time |
-- |
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Calories |
-- |
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Serves |
8 |
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Ingredients : |
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4 carrots, finely chopped,
1 onion, finely chopped,
1 tablespoon olive oil,
2 garlic cloves, finely minced,
400g/14oz canned cooked kidney beans, drained,
400g/14oz canned cooked cannellini beans, drained,
1 tablespoon chopped fresh basil,
1 tablespoon chopped fresh oregano,
2 x 400g/14oz cans chopped plum tomatoes,
50ml/2fl oz tomato purée,
100g/4oz mushrooms, sliced,
275g/10oz broccoli,
1⁄4 teaspoon freshly ground black pepper |
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| How to Prepare : |
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• Sweat the carrots and onion in the oil in a large non-stick saucepan for 5 minutes until softened. Add the garlic and sweat for a further 30 seconds.
• Add the kidney and cannellini beans, basil, oregano, tomatoes, tomato purée and mushrooms. Simmer, covered, for 25 minutes. Add the broccoli and pepper, and cook for about 5 minutes until the broccoli is tender but still with a bite.
• Serve hot over freshly cooked spaghetti.
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