Hidden Veggie Sourdough Spaghetti

1 pkg. Kaslo Sourdough Spaghetti 

• 2c. Strained tomatoes 
• 3/4c. Tomato paste 
• 1c. Roasted red peppers
• 2c. Zucchini
• 2c. Carrots
• 1c. Celery 
• 3 Cloves garlic
• 1 Medium white onion 
• 1tbsp. Plant-based butter or oil 
• 1tbsp. Olive oil 
• 2c. Reserved pasta water
• 2tsp. Dried oregano 
• 2 Bay leaves 
• 1tsp. Crushed chilis (optional) 
• 2tsp. Salt
  

SERVE WITH:

• Plant-based cheese shreds or nutritional yeast
• Dinner rolls or soft French bread 
• Fresh parsley, for garnish
• Pepper, for garnish 

Step 1 Bring a medium-sized pot of water to boil. Cook spaghetti according to package instructions, about 9 minutes, for the perfect al dente bite. Before straining, reserve 2c. of the pasta water. Strain, and without rinsing, return to pot and cover. 

Step 2 Finely mince celery, onion and carrots. In a large skillet or sauce pan, sauté vegetables in 1tbsp. of butter or cooking oil, and 1/4c. water. Cook for about 8-10 minutes over medium heat, until soft enough to pierce with a fork. *Take care not to fry vegetables. 

Step 3 Mince garlic, and finely mince zucchini. Add these, along with the roasted peppers, to the pan. Sauté a further 8-10 minutes over medium heat, stirring often. If the pan becomes dry, add more water a tbsp at a time.

Step 4 Add the crushed tomatoes, tomato paste, olive oil, as well as the herbs and spices to the pan. Lower heat to medium low, cover and simmer for 25 minutes, stirring occasionally.

FOR CHUNKY SAUCE:

Step 5 Add pasta to the pan, and stir well to coat. Add 1-2c. of the reserved pasta water until desired consistency. Simmer until pasta and sauce are heated through, and serve immediately. 

FOR SMOOTH SAUCE: 

Step 5 Remove lid from pan, and allow sauce to cool completely. Once cooled, add the sauce a 1/4c. at a time to a blender or food processor. Blend slowly with the 2c. of reserved pasta water until silky smooth, occasionally stopping the blender to scrape sides down with a silicone spatula. *Always UNPLUG the blender if you must unclog the blades at any time, and NEVER put utensils inside the blender while in use. 

Step 6 Return the sauce and cooked pasta to the pan, and stir well to coat. Heat through over medium heat, and serve immediately. Garnish with preferred toppings. We recommend fresh cracked pepper, fresh parsley, or plant-based cheese shreds. Serve with plenty of soft bread to soak up the velvety sauce!

Editor’s note; this recipe makes about 1c. extra sauce that you can add to the pan for extra saucy pasta, or reserve and serve with veggies and crackers for dipping! Will keep 3-5 days in the fridge.