1vegetable stock cube or 1 teaspoon bouillon powder*, optional
250mlsingle creamI use oat cream
salt and pepper
Instructions
Heat 1 tablespoon olive oil in a medium sauce pan.
Add a chopped onion and fry over a low heat for around 10 minutes, or until soft.
Add 2 cloves crushed garlic and fry for a further minute.
Pour in your tin of chopped tomatoes and add 1 tablespoon tomato purée, 1 tablespoon balsamic vinegar, 1 tablespoon nutritional yeast (if using), 1 teaspoon dried oregano and 1 vegetable stock cube or 1 teaspoon vegetable bouillon powder (if using).
Still well, then bring to the boil then reduce the heat to a simmer and cook for 15-20 minutes until the sauce has thickened slightly. Stir occasionally to ensure that your stock cube breaks down.
Add 250ml cream, stir, and season to taste with salt and pepper. Cook for five more minutes before serving.
If preferred you can blend the sauce at this stage but this isn’t essential.
Serve with pasta*.
Notes
Nutritional yeast is a vegan ingredient that adds a cheesy or nutty flavour to cooking. It is often fortified with vitamins and is a useful ingredient for vegans to have in the store cupboard.
If vegan check that your bouillon powder before proceeding.
I usually cook 250g pasta for our family of five but you can amend this depending on the size and appetites of your family.
Nutritional information is approximate and is intended as a guide only. It does not include the pasta.