Ingredients

The following ingredients have 8 Servings
  • 1 onion (peeled and halved)
  • 2 cloves garlic (skin removed)
  • 1 stick of celery (chopped roughly)
  • 1 medium carrot (chopped roughly)
  • 1 red or yellow (bell) pepper (deseeded and chopped roughly)
  • 1 small courgette (chopped roughly)
  • 2 x 400g tins chopped tomatoes
  • Large handful of basil ((roughly 15 grams / ½ oz))
  • Salt and pepper to taste
  • Wholewheat spaghetti ((or pasta of choice – use gluten free pasta if you want to make this gluten free))
  • Parmesan or vegan equivalent (grated (optional))
  • Extra basil (roughly torn)

Instruction

  • Place all the pasta sauce ingredients into your blending jug. Put the lid on top, making sure you align the two arrows. Place the small lid insert on top of the lid ensuring the arrow is pointing at the unlock position, turn 90 degrees to lock.
  • Place the blending jug on the main body of the blender.
  • Plug the blender in and press the Press the ON/OFF button to switch it on. Select the SOUP function. Press the ON/OFF button and the blender will magically turn your ingredients into a delicious pasta sauce.
  • If any of the ingredients don’t blend properly. Stop the blender, take out the small lid and use the tamper to push the ingredients onto the blades, then replace the small lid and restart the blender.
  • To serve, stir into cooked, drained pasta and garnish with extra basil and grated cheese/vegan cheese alternative, if you wish. Alternatively use as a pizza sauce, or as a base for bolognese, lasagne, chilli con carne (or sin carne, if you prefer) and stews.
  • Freeze or refrigerate any leftovers for future use.