Spaghetti with winter vegetables sauce
A very healthy way to transform seasonal vegetables into a tasty sauce! Using it as a pasta sauce wouldn’t hurt either!
Servings: 5 cups
Ingredients
- 2 onions sliced (I used a red and a white)
- 3 cloves garlic
- 1 beet sliced
- 1 carrot sliced
- 1 small celery root sliced
- 1 cup diced tomato or cherry tomatoes
- 1 cup cauliflower in small pieces
- 2 cups diced mushrooms a mix or the variety you like
- Two bay leaves
- 3-4 rosemary sprigs
- 4 tablespoons olive oil
- Salt and freshly grated pepper to taste
- ¼ cup tomato paste
- 1 teaspoon thyme
- 1-2 tablespoons dried tarragon adjust according to taste
- 2 cups water or more
- 1 package spaghetti
Instructions
- Preheat oven to 350°F (175°C)
- Place vegetables, bay leaves and rosemary sprigs into a pan big enough so they are not very crowded and drizzle with olive oil.
- Bake in the oven until tender, about 50 minutes to 1 hour. Stir them halfway through.
- After one hour, add the tomato paste, give it a swirl or two and broil for 5-10 minutes until vegetables are well browned at the top and caramelized.
- Let the pan cool on a rack until vegetables are cool enough to handle.
- Blend them in a blender in two batches. In each batch add enough water to make a thick sauce (about 1 cup), some thyme, dried tarragon, salt and pepper to taste.
- Cook spaghetti in a big pot according to directions, but half a minute less.
- Drain, but leave a bit of pasta water.
- Add 2 cups sauce (or more) in the pot with the pasta and cook for one minute over medium heat.
- Serve with some crumbled feta cheese, or vegan cheese (optional)
- Eat.
Notes
This recipe makes approximately 5 cups, enough for 8-10 persons. If you want to use it for 4-5 servings you can freeze the rest or keep it in the refrigerator for up to 3 days.
Use this also as pizza sauce, or even with some eggs for a different style shakshuka!
Use this also as pizza sauce, or even with some eggs for a different style shakshuka!
