This Veggie Sauce is so versatile, delicious and nutritious that we cook a bucket load in one go and then freeze it in blocks to use for lots of meals. It works great just mixed into pasta, used as a pizza sauce or to accompany a host of different dishes!

We used it as part of a steak, sweet potato and sweetcorn dinner and it worked a treat with the kids!

Cooking Time

Prep: 5 mins

Cook: 20 mins

Equipment needed

1x non stick saucepan

1x handheld stick blender

Ingredients (2 adults & 2 toddlers)

The beauty of this recipe is that you can use whatever veggies you have left in the cupboard. The Veggies can be roughly chopped into chunks so super easy to prep! For our sauce we used:

1 Carrot

1 Red Pepper

1 Yellow Pepper

1 Courgette

1 Red onion

1 Parsnip

3 Garlic Cloves

1 tablespoon finely chopped rosemary

200g cherry tomatoes

1 tbsp olive oil

Method

1. Add all the veggies to the saucepan and drizzle with olive oil. Cook the veggies for 10 mins with the saucepan lid on.

2. Add the garlic and rosemary and cook for a minute.

3. Add the cherry tomatoes. Cover and cook for another 10 mins. 

4. Using your handheld stick blender puree up the veg. Add a little water if needed.

5. Serve!