Pasta with a Vegan Bolognaise Sauce
I love pasta, and when I was diagnosed gluten intolerant I was crushed. Alongside fresh bread, it was the staple of my diet, and my heart broke when I discovered I couldn't eat it anymore. Thankfully there are gluten free alternatives, my favourite is definitely brown rice pasta, it has all the nutrients of brown rice, but you can enjoy it with your favourite pasta sauce, just like the gluten containing version. This vegan bolognaise sauce is chunky and rich, and I especially love it with fusilli, as it grips all the sauce perfectly.
You will need:
1/2 Onion, chopped
1/2 Clove of garlic, chopped
2 Carrots, grated finely
1 Zucchini, chopped into small pieces
1 Carton/can of chopped tomatoes
1/2 Carton/can of tomato passata/puree
1/4 cup Red wine vinegar
2 tbsps Red wine
A pinch of chilli
Bring a saucepan to a low heat with 2 tbsps oil and add your onion and garlic. Place the lid onto the pan and allow the onion and garlic to sweat until soft. Add the carrot, zucchini and tomato passata/puree and return the lid to the saucepan, leaving the sauce to bubble slightly and the vegetables to soften for approximately 15-20 minutes. Add a little water if necessary. Once the vegetables have melted into the sauce slightly, add the chopped tomatoes, and use the vinegar and wine to rinse around the empty chopped tomatoes can/carton, adding it to the sauce for extra richness and flavour. Add a pinch of chilli to the sauce for taste, and allow to simmer for 5-10 minutes until it is hot and thick, and serve with your favourite pasta. This also keeps well in the fridge for up to one week.