Vegetable Pasta Sauce

* Exported from MasterCook II *

Vegetable Pasta Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Pasta
Sauces Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can Garbanzo Beans -- drained and rinsed
2 Cans Plum Tomatoes -- (28 oz. each)
1 Large Yellow Onion -- chopped
4 Cloves Garlic -- minced
1 Teaspoon Olive Oil
1 Cup Dry Red Wine
1 Tablespoon Tomato Paste
1 Large Zucchini -- scrubbed & chopped
1/2 Pound Mushrooms -- washed & sliced
1/2 Cup Fresh Parsley -- chopped
1/4 Cup Fresh Basil -- minced -or-
4 Teaspoons Dried Basil
1/4 Cup Fresh Oregano -- minced -or-
1 Tablespoon Dried Oregano
1 Carrot -- grated
1 Teaspoon Salt
1 Teaspoon Fresh Ground Black Pepper
1/4 Teaspoon Dried Hot Red Chilies -- crushed (or to taste

In a large pot, saut‚ 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.

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.

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