Veggie Packed No-Mato Pasta

Serves 4

Time 1 hour 30 minutes

Ingredients

3 tbsp extra virgin olive oil

1 medium brown onion, peeled and diced

4 cloves garlic, peeled and sliced

2 carrots, trimmed and diced

1 zucchini, trimmed and diced

2 stalks celery, diced

200g raw beetroot, peeled and diced

250g pumpkin, skin removed and diced

2 tsp Italian herb mix

1 tsp tamari or soy sauce

Good pinch sea salt

1 tsp nutritional yeast

2 cups vegetable stock

2 tbsp red wine vinegar

1-2 tsp honey or maple syrup

320-400g rigatoni

150g fresh mozzarella or ½ cup freshly grated parmesan cheese 

1 cup fresh basil leaves 

Method

Heat extra virgin olive oil on medium heat in a large saucepan. Add onion, garlic, carrots, celery, zucchini, and sweat the vegetables until tender.

Add the raw beetroot, pumpkin, Italian herbs, nutritional yeast, tamari/soy, a good pinch of salt and pepper and 2 cups vegetable stock. Pop the lid on, reduce the heat to a simmer and cook for 50-60 minutes until the vegetables are soft and the liquid has reduced to a thick sauce.

Once cooked, remove from heat and add the red wine vinegar and honey or maple. Blitz in a high speed blender until smooth.

Cook the pasta until al dente. Drain, then add back into the saucepan. Pour No-Mato Sauce over pasta and toss to coat.

Serve in one big serving bowl with torn basil leaves, grated parmesan cheese or fresh torn mozzarella around the bowl, and finish with a good hit of sea salt and ground black pepper.