Recently I made this amazing pasta sauce. I can’t exactly call it spaghetti sauce as it didn’t turn out red…at all. In fact, it was a yellow-orange color. Despite the interesting color it turned into, it was ah-mazing. The best part is that it’s simple. All you need is a food processor or good cutting knife and cutting board, blender and pot or large pan. Taking advantage of in season veggies helps make this recipe affordable as well as fresh.
Total time: 20 minutes
- 1 purple heirloom tomato
- 1 5-6 inch zucchini
- 1/2 yellow onion
- 1 carrot, peeled
- 4 cloves garlic
- 1/4 tsp cumin
- 1/2 tsp salt
- pepper to taste
- 1 TBSP EVOO (extra virgin olive oil)
- optional: 1 lb ground beef (local, grass fed when possible
- For a vegan meat like option, saute mushrooms
- Warm up large pan with EVOO to medium heat. While that is warming up, in a food processor finely chop onion. Add to warmed pan. Now finely chop zucchini and carrots. Add to onions. Stir and cook until onions are translucent.
- While that is sauteing, in food processor chop tomato and garlic. Add tomato, garlic and spices. Saute for 4-5 minutes. Then pour mixture into blender and blend for 5-8 minutes.
- While blending veggies, use the same pan and brown the meat. Drain fat if needed. Once browned, add veggie sauce back in. Cook for 5 minutes.
I put this sauce on top of a bed of baby spinach topped with brown rice rotini noodles. SO good. My 4 year old loved it and licked his bowl clean. He was extremely excited to have it for lunch the next day too! I hope you enjoy it as much as we did.