Ingredients: (Serves 4)
1 pack pulse pasta spaghetti
1 cup frozen peas
1 white onion
4 cloves of garlic
½ cup vegetable stock
1 tbsp basil
1 bay leaf
1 tbsp tomato paste
1 can diced tomatoes
1 can whole tomatoes
½ tbsp olive oil
pinch of salt
2 cups spinach or frozen spinach
1) Dice the onion and place it in a hot pan with the ½ tbsp olive oil. Reduce the heat to a medium.
2) Mince the garlic, and add to the pan, stirring occasionally.
3) Roughly dice the carrots (and mushrooms) into small cubes, the smaller the cubes the faster your sauce is ready. Add these to the pot with the ½ cup vegetable stock and ½ tbsp basil. Leave to simmer.
4) Once the stock has reduced by half, add the cans of tomatoes, tomato paste, bay leaf, ½ tbsp basil, and salt. Watch the heat, you want to have it on a slow simmer. Once the sauce is at a low simmer, you can leave this sauce to develop as long or as little as you like. Stir regularly and reduce the heat as needed.
5) 20 minutes before serving bring a large of water to boil.
6) Once boiling place the Pulse Pasta in the large pot and the peas in the small pot, cook these for 10 minutes
7) Remove the bay leaf from the sauce, taste it, and add salt if needed (there is the option of blending your marinara sauce here, either with a stick blender or nutribullet). This is where you add the peas, diced broccoli, and spinach.
8) Drain the Pulse Pasta and add it to the saucepot. Stir everything through, serve and enjoy. If you have doubled the sauce recipe then place the pasta into each bowl and ladle the sauce into the serving bowl.
9) Sprinkle over nutritional yeast for the cheesy flavour.
If you are doubling the sauce so you can freeze it, let it cool then add to ice cube moulds. Freeze overnight, then store in snap lock bags.
This can sauce be stored in the fridge for 5 days or frozen for up to 6 months.