• Helen Phillips

Summer Veg Pasta Sauce

I've been cooking this Summer Veg Pasta Sauce since I was a student.

Make a big batch and freeze in portions and you'll always have a veg heavy dinner waiting when you get home from work.

It's so easy to make and packed full of vitamins, minerals and fibre!

First off heat 2 tbs oil in a large sauce pan or heavy based casserole dish. Chop 2 onions and gently fry in the oil whilst you prepare the rest of the veg.

Crush 4 cloves of garlic and add to the pan and give everything a good stir.

Start with 1 aubergine, cutting into 1 inch chunks, then 3 courgettes cutting into similar sizes adding veg chunks once they're chopped. Then deseed and slice 1 yellow and 1 red pepper into 1 inch pieces and add them to the pan with 1 - 2 fresh chillies sliced thinly.

For this sauce I also halved and included a few handfuls of mushrooms.

By now the veg will have begun to soften. Tip in 2 tins of tomatoes and 1 tin of black eyed peas drained. Season with salt and black pepper and bring to a gentle simmer.

Cook pasta according to packet instructions (usually around 10 minutes), by which time the veg sauce will be cooked.

Serve in big bowls and tuck in!


This Summer Veg Pasta Sauce is a great way to be well on your way to achieve your 5+ a Day.

If you want to challenge yourself and tune up your diet this summer why don't you join my 5 Day Survive the Summer Food for Fitness Challenge.

5 Days and 5 Food for Fitness changes to make to tune up your diet for autumn training.

Are you in?

Click HERE to join now!

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