This rich, creamy pasta sauce is packed full of vegetables and can be made in one pot. It's a great way to add more vegetables into your diet in a fast and easy meal the whole family will love. Feel free to add even more vegetables into the mix (I think cauliflower would be great). I love to make a big batch of this sauce and then freeze the leftovers.
3 tomatoes roughly chopped
2 red peppers, roughly chopped
2 small zucchinis, roughly chopped
1 large onion, roughly chopped
4 garlic cloves
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 tsp. salt
Freshly ground pepper to taste
3/4 cup vegetable broth
1 package of Zengarry Double Crème cashew cheese
Preheat your oven to 400 degrees F.
Place all the ingredients in an oven proof casserole and mix well to combine.
Bake at 400 degrees F for 30-35 minutes.
Blend all the ingredients together in a blender or use an immersion blender right in the casserole to save on dishes!
Serve hot over your favourite cooked pasta or zoodles.
Garnish with freshly ground pepper and basil if desired.