This is an improvement on my first veggie spag recipe. This one has no eggplant, less tomato so it’s more veggie packed, and more spices for a smoother taste.
The veggies should be roasted on the edge of burnt. Use the broiler if needed.
Using a stick blender makes this easier and a bit chunkier, while using a powerful blender will give you a smoother mouth-feel. Up to you. I prefer a powerful blend on smoothie setting.
This is vegetable-filled red sauce. Use like a bolognese sauce. Except instead of meat, lots of vegetable vitamins.
Add cream before serving if you want for a more rosé / vodka style sauce.
Use a lot. 1 cup of this with 100g of pasta for one serving.
Even though it’s called spag, this one goes well with tubular pasta like penne, especially if you add cream.
Last updated 2021-08-04