Mediterranean Vegetable Pasta Sauce Oamc Recipes
MEDITERRANEAN VEGETABLE PASTA SAUCE (OAMC)
This rich vegetable sauce is sure to become a favourite whether it's mixed through pasta, spooned over baked potatoes, served with grilled chicken or fish, or spread over a pizza base. This sauce can be frozen. After adding the Napoletana Sauce and parsley, cool then freeze in a container and keep for up to 1 month. Defrost thoroughly, then reheat until piping hot before adding to cooked pasta or any of the suggestions above.
Provided by English_Rose
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F Trim and discard the top and bottom of the eggplant and cut the remainder into small cubes.
- Peel the onion and chop finely. Cut the red pepper in half, deseed and slice into small pieces.
- Place the prepared vegetables in a medium-sized roasting tin with the garlic. Stir in the olive oil, paprika and 4 tbsp cold water. Roast in the preheated oven for 20 minutes, stirring occasionally to stop the vegetables from sticking.
- When the vegetables are soft and golden, stir in the Napoletana Sauce and parsley, and season well. Return to the oven for a further 10 minutes to heat through. Meanwhile, cook the pasta according to the pack instructions. Drain the pasta, then stir into the sauce. Serve with a crisp green salad.
Nutrition Facts : Calories 647.4, Fat 14.8, SaturatedFat 2.1, Sodium 489.7, Carbohydrate 110.7, Fiber 10.3, Sugar 17, Protein 19.1
#10 CAN SPAGHETTI SAUCE - OAMC
I really did make up this recipe on my own, with the help of an Italian lady through emails. The mingling of the oil/spices is the key. We were really into Once a Month Cooking for awhile and this sauce is/was a hit.
Provided by Angel91805
Categories Sauces
Time 8h30m
Yield 5 quarts, 20 serving(s)
Number Of Ingredients 14
Steps:
- Brown sausage in pan, crumbling with spatula, until no pink remains. Drain and rinse. Put into a 5 quart crockpot.
- Saute onions and garlic in olive oil until translucent and golden but not brown. Add all the spices and mix well. Turn off the heat and let the spices mingle for about 10 minutes. The heat will let the oils release from the dried herbs.
- Add the tomato sauce and spice mixture to the meat in the crockpot and stir to mix. Cook on high for 1 hour and then low for 7-8 hours. Use over pasta.
- If freezing, cool sauce and pour into quart sized freezer bags. Remove all the air and place flat on a cookie sheet and put into freezer. When frozen, they will stand up like records in the freezer.
Nutrition Facts : Calories 165.7, Fat 9.5, SaturatedFat 3, Cholesterol 16.2, Sodium 1106.9, Carbohydrate 14.2, Fiber 2.6, Sugar 7.5, Protein 7.6
VEGETABLE PASTA SAUCE
Im always looking for new ways to get my family to eat more veggies, they love this one, very fresh tasting and filling. Could be adapted for the crock pot. Serve over spagetti.
Provided by Calee
Categories Sauces
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In large pot saute the onion in olive oil until translucent then add garlic.
- Run the chickpeas and tomatoes through a blender or food processor until they are finely chopped, but not smooth.
- Add all the ingredients to the pot, and simmer uncovered for 45 minutes, stirring occasionally.
- When I don't have fresh I exchange 1/4 cup fresh basil= 4 tsp dried. 1/4 cup fresh oregano = 1 tablespoon dried. 1/2 cup parsley = 2tsp dried.
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