Sauce:
1 can tomato sauce (680ml)
2 cans tomato paste (360ml)
2 cans of water (use paste cans)
2 packets of spaghetti seasoning (clubhouse)
2 tsp of minced garlic
2 level tablespoons of sugar
1-2 green pepper (largely chopped)
Palmful of oregano
¼ cup sweet potato and carrot puree
¼ cup green peas, spinach and broccoli puree
¼ cup zucchini and cauliflower puree
1 tbsp canola oil (keeps sauce from burning since there is no meat in it)
Add all ingredients into a Crockpot. I largely chop the green pepper since my kids HATE green pepper but we like it, and I like the flavour it adds to the sauce. Having them largely chopped makes it easy to pick out before you pour on your kids pasta – lol. Turn Crockpot on low for 6-8 hours. The sauce can optionally be turned on high for 3 hours if you will be at home.
Pasta:
1 bag/box of pasta
½ cup of white bean puree
¼ cup cauliflower and zucchini puree
2 tbsp of vegan margarine (or butter)
¼ cup of water
Cook your pasta, drain. In a small saucepan melt your margarine or butter. Add your ½ cup of white bean puree, zucchini cauliflower puree, some salt and pepper and blend well. Add the ¼ cup of water and blend again (the water makes the sauce thinner). Then pour over your pasta to coat.
The white bean paste combines with your pasta to create a complete protein! It also adds fiber to a high carb meal, especially since my kids like white pasta. The veggie puree in it adds extra veggies since my kids always want more pasta “with no sauce” after their first helping.
Serve your spaghetti sauce over your pasta and sprinkle with a bit of cheese (or dairy free cheese in our case!). Enjoy!
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