This sauce is such a favourite of mine because it tastes rich, hearty and satisfying, but really it’s all veggies! You would never guess the base was zucchini, carrot and mushrooms. Make this recipe throughout spring, summer and autumn, loading up the freezer to get you through winter, or whenever you need a quick meal. Heat up a container, cook some pasta and you’ve got the ultimate bowl food, faster than you could order takeout.
Serves 5
+ dairy free
+ gluten free
+ vegetarian
+ vegan
+ quick fix
Ingredients
Garlic cloves, peeled
Long red chilli (optional)
Olive oil
Carrots, cut into thirds
Zucchini, cut into thirds
Mushrooms, roughly chopped into 3cm pieces
Black olives, pitted
Miso paste
Maple syrup
Rice wine vinegar
Stock concentrate (see page 249)
Dried oregano
Passata (see page 129)
Method
This recipe can be found on page 151 of our brilliant thermo cookbook Thermo Cooker Fresh Favourites. If you don't already have this one in your collection, you can check it out here...
I can confidently say that my kitchen produces some of the BEST recipes for Thermomix machines and other brands of thermo cookers - customers know they can rely on us for doable and delicious recipes that work every time - no exceptions! Just read the 1,000+ five star reviews on our website. We were the first independent supplier of resources for Thermomix machines in Australia – twelve years later and over 100,000 cookbooks sold we know what you need.
