Vegetable Pasta Sauce
Submitted by ann1929
Vegetable pasta sauce loaded with zucchini, mushrooms, carrot and a secret of blended chickpeas that add body and protein to a red-wine tomato base. A hearty, vegan sauce that eats like a meaty ragu.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsThe clever trick in this chunky vegetable sauce is the chickpeas. Blended right in with the tomatoes until coarsely chopped, they melt into the sauce to add body, a subtle nuttiness and a hit of plant protein, so a meatless sauce eats every bit as hearty as a meat ragu.
From there it’s a garden’s worth of vegetables: zucchini, sliced mushrooms and grated carrot, simmered down with onion, garlic and a generous cup of dry red wine that cooks off into deep, savory richness. Fresh basil, oregano, parsley and a pinch of crushed chile round out the flavor.
A long, uncovered simmer is what pulls it together, concentrating the tomatoes and softening the vegetables into a thick, spoonable sauce. Ladle it over any pasta you like, with a shower of Parmesan if you’re not keeping it vegan.
Kitchen Tips
- Blend the chickpeas and tomatoes only until coarsely chopped, not smooth. You want texture, not baby food.
- Let the red wine simmer uncovered so the alcohol cooks off and leaves just its savory depth behind.
- Simmer uncovered the full hour. That’s what thickens the sauce and concentrates the flavor.
- Add the fresh herbs toward the end so they stay bright. Dried herbs can go in earlier.
Variations
- Stir in white beans or lentils in place of the chickpeas for a different body.
- Add eggplant, bell pepper or spinach for even more vegetables.
- Spoon it over pasta, polenta or baked potatoes, or use it as a base for lasagna.
Ingredients
Directions
In a large pot, sauté the onion and garlic in the olive oil (put the onion in first, and add the garlic when the onion starts to look a little translucent) for about 10 minutes.
Run the garbanzo beans 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 to an hour, stirring occasionally.
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