Rainbow Pasta Sauce
Colorful vegetable-packed pasta sauce
A vibrant, rainbow-colored pasta sauce loaded with fresh vegetables and herbs for a healthy, flavorful meal.
Equipment
Ingredients
Sauce Base
olive oil
30 ml
onion (diced)
1 piece
garlic (minced)
3 clove
tomato sauce
400 ml
Rainbow Vegetables
red onion (sliced)
0.5 piece
bell pepper (diced)
1 piece
carrot (julienned)
1 piece
spinach (chopped)
100 g
cherry tomatoes (halved)
150 g
Seasonings
salt
5 g
black pepper
2 g
fresh basil (chopped)
10 g
Instructions
Prepare vegetables
Dice onion, mince garlic, julienne carrot, dice bell pepper, halve cherry tomatoes and chop spinach.
Sauté aromatics
Heat olive oil in a pan over medium heat, add diced onion and cook until translucent, then add minced garlic.
Add rainbow vegetables
Add red onion, bell pepper and carrot to the pan. Stir-fry for 3-4 minutes until slightly softened but still crisp.
Add tomato sauce
Pour in the tomato sauce, season with salt and pepper. Bring to a gentle simmer and cook for 5 minutes.
Finish sauce
Add spinach and cherry tomatoes. Cook for 1-2 minutes until spinach wilts. Stir in fresh basil just before serving.
Original recipe
Storage
Store in airtight container. Sauce can be frozen in portions for up to 2 months.
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