Vegetable Pasta Sauce Recipe

Step 1

In a large pot, saute 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.

Step 2

Run the garbanzo beans and tomatoes through a blender or food processor until they are finely chopped, but not smooth.

Step 3

Add all the ingredients to the pot, and simmer, uncovered, for 45 minutes to an hour, stirring occasionally.

This sauce is great over all sorts of pasta.

Adapted by Ron Lunde, from: Shea MacKenzie's The Garden of Earthly Delights Cookbook

20 minutes preparation, 1 hour to simmer. Makes enough for 4-6 people.

My changes were to increase the garlic, substitute a grated carrot for the honey, add oregano and mushrooms, and use another can of tomatoes rather than fresh tomatoes, and retain the texture of chopped vegetables by blending only the tomatoes and garbanzos.

Things You'll Need

  • 1cn Garbanzo Beans -- drained
  • And rinsed
  • 2cn Plum Tomatoes -- (28 oz.
  • Each)
  • 1lg Yellow Onion -- chopped
  • 4 Cloves Garlic -- minced
  • 1ts Olive Oil
  • 1c Dry Red Wine
  • 1tb Tomato Paste
  • 1lg Zucchini -- scrubbed &
  • Chopped
  • 1/2lb Mushrooms -- washed &
  • Sliced
  • 1/2c Fresh Parsley -- chopped
  • 1/4c Fresh Basil -- minced -or-
  • 4ts Dried Basil
  • 1/4c Fresh Oregano -- minced
  • Or-
  • 1tb Dried Oregano
  • 1 Carrot -- grated
  • 1ts Salt
  • 1ts Fresh Ground Black Pepper
  • 1/4ts Dried Hot Red Chilies --
  • Crushed (or to taste

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