Simmer uncovered for about 15 minutes. Remove from the heat and puree the sauce until it is smooth. Add the carrot, celery, onion, pepper, oregano and garlic and cook for about 6 minutes ...

or until all the vegetables are softened and lightly browned, stirring regularly. (The tomatoes need to be soft so they release their juice to make a light sauce to coat the pasta.) Add the chilli ...

2. When done, transfer the pasta to a plate and toss with olive oil. 3. Now in a large pan, add butter and olive oil. Let the butter melt and then add onions to cook until they become translucent. Mix ...

Add 4–6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce. Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto ...

5. Saute the veggies until they become slightly tender. Transfer the sauteed vegetables to a plate and keep them warm. Add the shredded cheese to the creamy sauce, a little at a time, and stir until ...

If you’re looking for a hearty, comforting meal that’s packed with vegetables, this Vegetable Lasagna with White Sauce i ...

This vegetarian pasta is a great ... The New York Times The vegetables are cooked until they are just tender and still crisp, then coated in a delicate, lemony cream sauce and sprinkled with ...