Sunday, 15 September 2013

Vegan MoFo - September 15th - Lazy Weekend Comfort Food

Our Sunday tea time usually ends up being something pretty simple because who can be bothered cooking on a Sunday?? And it's often comfort food because that's easy. AND comfort food = carbs and we like carbs!

Tonight we had pasta with a vegetabley tomato sauce. This is one of those meals to use up any veg you have left from the week, since it doesn't really matter what goes into it. We used baby courgettes, tenderstem broccoli, mushrooms, carrots and a yellow pepper but feel free to use whatever you have in the fridge. Also, this was super lazy as the extra portions are doubling as our lunch tomorrow!


Vegetabley Tomato Pasta serves 4

Oil (about 1 tbsp? I just tip some in)
1 onion, chopped
3 cloves garlic, sliced/chopped/minced (whatever you can be bothered to do)
As many vegetables as you like, chopped
400g tin chopped tomatoes
1 box passata
1-2 stock cubes
1-2 tbsp tomato purée
Dried herbs
Salt and pepper
200g pasta

1. Heat the oil in a large pan. Fry the onion until it starts to soften. Add mushrooms and garlic for another couple of minutes. 
2. Add the chopped vegetables and cook until softened. 
3. Add chopped tomatoes, passata, stock cube(s), tomato purée and seasonings. Continue to cook until heated through and thickened, then reduce to the lowest heat - or turn the heat off if the sauce is spitting. 
4. Cook pasta according to pack instructions.
5. Add sauce to pasta or pasta to sauce (depending on which pan is largest) and stir. Serve!

I had mine topped with nutritional yeast and a splash of Tabasco. Mmm. 


To max out on the carbs, we also had a couple of slices of my latest sourdough loaf - smoked garlic and parsley!




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