Meat-Free Monday Hidden Veg Pasta

Meat-Free Monday Hidden Veg Pasta

No longer do you have to force your kids to eat their greens; perfectly flavoured and disguised in the pasta, this hidden veg & pasta dish is just the ticket.
Serves 4

Ingredients

• 30 ml olive or sunflower oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 100 g carrots, peeled and finely chopped
• 100 g courgettes or patty pans, chopped
• 100 g mushrooms, sliced
• 1 x 410 g tin chopped tomatoes
• 160 ml vegetable stock
• 15 ml fresh basil, chopped
• 1 bag fresh spinach, chopped
• Salt and freshly-ground black pepper
• 15 ml brown sugar
• 400 g fusilli pasta or pasta of your choice
• 50 g grated Cheddar or Parmesan cheese or 50 ml mascarpone cheese

Method

1.  Heat the oil in a saucepan and sauté the onion and garlic clove until translucent.
2.  Add in the carrots, and cook a further 4 minutes, then stir in the courgettes and mushrooms; stir well,
   and cook another 3 – 4 minutes.
3.  Add in tomatoes and vegetable stock. Simmer gently for a further 15 – 20 minutes until vegetables
   have softened.
4.  Add in basil and spinach leaves, salt and pepper and sugar. Cook a further 4 minutes.
5. Remove from the heat. Use a plunge blender and blend to a purée.
6.  While the sauce is cooking, cook the pasta according to directions on the packet.
7. If necessary, thin the sauce down with a little more pasta water.
8. Add the sauce to the cooked pasta, and toss well.
9. Add the mascarpone (if using) to the pasta, and toss again.

Serve with a little grated Cheddar or Parmesan cheese and a large green salad.

Spinach is a good source of many nutrients, including folic
acid, vitamin B3 and vitamins A and E. It is also calcium and iron-rich, and provides a host of other minerals.

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