Time 30m Yield 4 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.
Time 2h30m Yield 14 servings (3-1/2 quarts). Number Of Ingredients 19 Steps:
In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.
Time 45m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Chop all the vegetables. Saute onion and garlic in olive oil. Add the canned tomatoes and tomato paste. Add the remaining vegetables. Add all the seasonings. Let it come to a boil, and then let it simmer 30 minutes or until vegetables are tender.
Time 45m Yield 4 cups, 4-6 serving(s) Number Of Ingredients 12 Steps:
Spread the olive oil around a medium-sized frying pan. On medium heat, melt the tomato paste and mix with the herbs, Worcestershire sauce, and soya sauce. Add in the tomatoes, red pepper, and onion. Keep mixing until cooked through. Turn down the heat, and let simmer for 20 minutes.
Yield 8 servings Number Of Ingredients 12 Steps:
In a food processor, pulse the mushrooms and onions until broken into uniformly fine pieces, about 10 pulses, scraping down the sides of the bowl as needed. Heat the oil in a large skillet set over medium-high heat. Pour the mushrooms and onions into the skillet and season with salt and pepper. Sauté until the veggies have released moisture and softened, about 8 minutes. Add the garlic and oregano. Sauté until fragrant, about 30 seconds. Push the veggies to the sides of the pan and add the tomato paste, slowly mixing in the veggies from the side until a uniform paste has formed. Add the crushed tomatoes and stir until well combined and thick. Add the vegetable stock and stir until the sauce has thickened slightly. Reduce the heat to medium-low if it is bubbling and popping too much. While the sauce simmers, place the chickpeas in the food processor and pulse until broken into fine pieces, about 10 pulses. Pour the chickpeas into a fine mesh strainer and submerge in a medium bowl filled with water. Shake the strainer for 1 minute to remove starches from the chickpeas. You’ll know when to remove the strainer when the water has become very cloudy from the starches. Transfer the chickpeas to the sauce and stir for at least 1 minute to give the chickpeas time to cook. Use the sauce as desired for pasta, veggie noodles, calzones, etc.. Enjoy!
Time 1h5m Number Of Ingredients 20 Steps:
Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better. Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like. Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better. Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
