Vegetarian spaghetti sauce

Ingredients :



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





How To Prepare :





• 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.:p





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