This rich, creamy, tomato sauce make a perfect Italian-style meal that you could serve to guests; add a colourful green salad and a loaf of hot, homemade garlic bread and you’re ready to go. Bonus feature: there are greens and carrots “hidden” in the sauce for any picky family members.
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 6 cloves of garlic, minced
- 1 large carrot, grated
- 1 can (398ml) diced tomatoes
- 1 cup vegetable broth
- 1 cube frozen spinach
- 1-1/2 tablespoons dried basil
- 1/3 cup tahini
- 1 teaspoon salt and freshly ground pepper
- 600g whole wheat linguine or brown rice linguine
Heat olive oil in a large soup pot over medium heat. Sauté onions for 4 minutes or until translucent, stirring occasionally. Add garlic and carrot, and sauté for another 2 minutes. Add diced tomatoes, vegetable broth, spinach and basil. Bring to a boil, then reduce heat to low and simmer for about 10 to 15 minutes until vegetables are softened.
Stir in the tahini and salt and pepper to taste. Simmer until heated through, approximately 5 minutes. Using an immersion blender, process until smooth. Taste and adjust seasonings.
Serve over whatever cooked pasta you would like.