Once in a while I need to empty the fridge or freezer, like this week. The Mr. and I are preparing to go away for a couple of weeks to Chile (yay!) to attend our friends’ wedding. Two weeks away means I can’t leave anything in the fridge that will go bad! So in times like these, I tend to combine leftover ingredients and hide them all in a pasta sauce. Blame my mom. She used to put leftover salad in our soup the next day. Sneaky sneaky…
Here’s my pasta sauce recipe but remember that you can swap some of the veggies for others, depending on what you have in the fridge.
‘Clean-Out-the-Fridge’ Pasta Sauce
1 tbsp vegetable oil
8 small garlic cloves, chopped
1 large red onion, chopped
4 stalks celery, sliced
2 zucchinis, chopped
1 small bunch broccoli, finely chopped
1/2 cup frozen peas
1 cup grape tomatoes, halved
1 lb soy ‘ground beef’
1 can tomato paste
1 heaping tbsp EACH oregano, basil
1 tbsp EACH chili powder, thyme
1 bay leaf
1 tsp EACH garlic powder, hot chili pepper flakes, salt, pepper
1/2 of a 1.18L jar tomato sauce
1/2 cup red wine
Cooked pasta of your choice
Vegan ‘parmesan cheese’
Heat oil in large saucepan and add garlic and onion. Cook for 3 minutes then add celery and continue cooking for another 5 minutes.
Add the zucchini and cook for 5 minutes until softened . Add the broccoli, peas, and grape tomatoes and cook for a minute.
Add soy ‘beef’, tomato paste, and all spices. Stir well and cook for a few minutes. Add tomato sauce and red wine, being to a boil, then reduce heat, cover, and simmer for 10 minutes. Adjust seasoning to your taste.
Serve over cooked pasta and sprinkle some of the vegan cheese over top. Enjoy!