A delicious, fresh tasting veggie pasta sauce recipe that’s packed full of vegetable goodness. Served with zoodles (courgette or zucchini noodles) it makes for a lovely light supper and it’s also suitable for Pesach (Passover).
When Jewish children’s book library P J Library, who send free Jewish books to kids under eight in the UK, contacted me to ask if I fancied contributing a recipe that was suitable for Passover (Pesach) to their newsletter I was slightly apprehensive. Having spent the last 15 years as the partner of Jewish man I have a good idea of the restrictions that this involves, especially when you throw vegetarianism in the mix! However, I decided to give it a go and this is what I have come up with.
If you’re not Jewish you’ll probably remember the stories of Moses, the 10 plagues and the parting of the Red Sea from the bible or from RE lessons at school. In order to commemorate this freedom from Egyptian slavery, at Passover Jewish people don’t eat leavened bread, usually replacing it with a thin cracker called matzoh. However, there are a whole host of other dietary restrictions and some of them depend on what type of Judaism you follow. This site is useful if you want to read more about dietary restrictions for Passover.
So after many online checks and chats with my mother in law I have come up with this simple recipe for a veggie pasta sauce with zucchini noodles. Replacing the spaghetti that you’d usually use with noodles made from a vegetable makes it suitable for Passover. To finish it off you can add some toasted walnuts or some Kosher for Passover approved grated cheese.
If you’re not Jewish and are just looking for a good veggie pasta sauce recipe you could add a tin of kidney beans or some cooked lentils to the sauce to make it more substantial.
How to make veggie pasta sauce with zoodles:
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1 red pepper, diced
- 2 small carrots, grated
- 1 tbsp tomato purée or sundried tomato paste
- 1 x 400g tin chopped tomatoes
- 1 tsp dried oregano
- Dash of water (around 50ml)
- Salt and pepper, to taste
- One large courgette (zucchini)
- Lightly toasted walnuts and/or grated cheese to top
- Heat the olive oil in a medium saucepan over a medium heat.
- Add the onion, stir well, and reduce the heat to low. Cover with a lid and cook for 10 minutes, stirring occasionally, until soft.
- Add the crushed garlic, stir and cook for a further minute before adding the red pepper. Cover with a lid again and cook for 10 minutes or until the pepper is soft.
- Stir in the carrots, cook for a minute, then add the tomato purée or sundried tomato paste, the chopped tomatoes and the dried oregano. Add a dash of water (around 50ml) to the tomato tin, swirl it around to get the last amount of tomatoes out of the tin and add to the pan.
- Bring to the boil, then reduce to a simmer and allow to bubble away while you get the zoodles ready.
- Use your spiraliser to make your zoodles. It's important not to overcook zoodles. I like to eat them raw, they'll be gently warmed by the sauce when you add it. If you want to cook them sauté them in a little olive oil for 1-2 minutes.
- Season your sauce with salt and pepper to taste and serve. Enjoy!