Pasta sauces are great for those nights when you just want to throw something together with the minimum fuss possible. I came up with this one when I suddenly found myself with a load of people to feed and not much time (or many ingredients) with which to do something creative. This dish was literally thrown together with the stuff I had in at the time. Plus, I had my coeliac daughter watching my every move to make sure it was gluten-free! The main flavour came from a jar of roasted red peppers that were in my cupboard, which most supermarkets should have in stock. Just make sure you drain them thoroughly before using them.
The result is a rich, tomato pasta sauce with plenty of vegetables to keep you going.
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Prep time: 15 minutes. Cooking time: 45 minutes.
2 tbsp olive oil
1 aubergine, diced
2 small courgettes, diced
200g mushrooms, diced
3 cloves garlic, finely chopped
1 x 480g jar of roasted red peppers (or nearest equivalent), drained and diced
3 tbsp tomato puree
1 tbsp dried oregano
2 vegan and gluten-free stock cubes
2 cans chopped tomatoes
½ can cold water
2 tbsp vegan and gluten-free Worcester sauce
Heat the oil in a medium to large saucepan and fry the aubergine, courgettes and mushrooms together for about 10 minutes, stirring often. Add the garlic and cook for another 3 minutes, then add the roasted peppers. Cook all of this for a further 5 minutes, then add the tomato puree, oregano and stock cubes. Pour over the tomatoes and the water, add the Worcester sauce and then bring the whole lot to the boil. Reduce the heat and simmer for 30 minutes, until you have a thick and rich pasta sauce. Serve with your favourite spaghetti.