Sweet courgette pasta sauce

Sometimes, things we put little thought into end up turning out well. Think spontaneous trips, impetuous decisions, and the undeliberate decision to go out for dinner. Although I am generally not at all a person to act on impulse, I can occasionally throw together a tasty meal with little planning or thought, as this recipe shows. The tomato puree, sugar and balsamic vinegar bring together a lovely sweet sauce, mimicking the variety of expensive organic tomato we can never justify buying in the supermarket.

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(Those unappetising chunks lining the bowl’s perimeter are Cauldron’s vegan sausages – in my opinion, the most superior veggie sausage on the market. They aren’t meaty, but soft and beany – so perfect for anyone who prefers a beanburger over their soy protein mockmeat.)

To serve two, you’ll need:

  • one red onion
  • two cloves of garlic
  • one small carrot
  • one large courgette
  • half a bag of kale
  • tin of chopped tomatoes
  • tomato puree
  • dried rosemary and oregano
  • dried chilli flakes
  • balsamic vinegar
  • sugar

Begin by roughly chopping the onion and leaving to cook gently for ten minutes. Finely chop the carrot and add to the pan. After these ten minutes, add sliced garlic. (To remove the skins easily, shake each clove in a jam jar before peeling.) Cook for a few minutes.

Add a tbsp of tomato puree and stir well to incorporate. Finely slice the courgette and put in the pan. Tip in the chopped tomatoes, with a glug of balsamic vinegar, two pinches each of the dried rosemary and oregano, two pinches of sugar, and a tsp of chilli flakes. Stir again, and leave to simmer for twenty-five minutes, or until the courgette is tender and the sauce well-reduced.

Meanwhile, set a pan of fusilli to cook. I also steamed a few handfuls of kale, seasoned with lemon juice, salt and pepper. Serve the pasta with the sauce, and sprinkle with nutritional yeast.

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