Recipe│Pasta in Tomato Sauce, with Roasted Zucchini and Egg

Want to make a creamy tomato pasta sauce without using any dairy product? Or you just have some leftover pumpkin puree that you don't know what to do with it? This recipe is for you! (中文)

Ingredients (Yield 4 to 5 servings): 

1 medium zucchini, quartered and sliced

2 tbsp vegetable oil

170g pasta of your choice

240g ground beef

1/2 medium onion, chopped

1 carrot, peeled and cut into small cubes

2 cloves garlic, chopped

6 mushrooms, halved and sliced

796ml(28oz) diced tomatoes

3/4 cup pumpkin puree

1 tsp dried oregano

1 cooked egg of your choice

Salt, pepper and chili flakes, to taste 

Instructions: 

Roasted Zucchini

1. Preheat the oven to 350°F(180°C).

2. In a mixing bowl, add zucchini pieces, 1 tbsp oil, salt and pepper. Mix well.

3. Line a baking sheet with parchment paper and spread zucchini evenly. Place it on the middle rack in the oven for 15 minutes.

 

Pasta

1. Boil a pot of water and add 1/2 to 1 tbsp salt per liter once boiling.

2. Add pasta of your choice and cook until 1 minute less than the instructions on the package and drain it.  

Creamy Tomato Sauce

1. Heat a pan on medium, add ground beef (Add 1 tsp vegetable oil if using very lean meat). Break beef into small pieces while rendering out fat. Cook until it is just done. Drain the fat and liquid and set the meat aside.

2. Heat the same pan on medium and add 1 tbsp oil. Once hot, add onion and a pinch of salt, cook until it turns translucent.

3. Add carrot and garlic, then cook until carrot is slightly softened.

4. Add mushrooms, a pinch of salt and pepper (add chili flakes if you like it spicy). Cook until mushrooms are softened.

5. Turn heat high and add diced tomatoes and dried oregano. Cook until boiling.

6. Add pumpkin puree, mix well and let it simmer for 10 minutes.

7. Taste and adjust seasoning.

To Assemble

Mix the serving amount of past and sauce. Place some zucchini and 1 egg (or 1/3 can tuna) and microwave for 3 minutes.

To Store

Store the pasta, sauce and zucchini all separately.

 

Notes:

1. Substitute the egg to any protein of your choice.

2. Substitute the zucchini to any vegetables of your choice. Baby spinach is very good; simply mix it in with the heated pasta and the residual heat will wilt the spinach in seconds.

 

This is a great way to make a dairy-free creamy pasta sauce or to use up your leftover pumpkin puree. It's super easy and you can skip the zucchini and egg if you are feeling lazy and it's still delicious! 

 

I hope you give this a try and let me know how you like it!

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