Creamy pasta with mushrooms & tomato sauce

Ingredients:

• 1 red onion
• 4 cloves of garlic
• 1/2 zucchini
• 2 carrots, peeled
• 250g mushrooms
• 2 tomatoes
• 2 tbsp. vegan butter / margarine
• 1 tbsp. dried basil
• 1 tbsp. dried oregano
• salt and pepper
• 500ml sieved /passata tomatoes*
• 2 tbsp. tomato paste
• 3/4 cup plant based milk
• 1/2 tbsp. flour

*uncooked tomato puree that has no skin and seeds

Directions:

1. Add all the veggies (onion, garlic, zucchini, musshrooms, carrots and tomatoes) separately in a food processor to chop them finely.
2. Heat olive oil in a sauce pan (enough to cover the bottom of the pan) over medium heat.
3. Add onion and garlic cloves and cook them for about 1-2 minutes or until the onion becomes translucent.
4. Add zucchini and carrots and cook for 2 minutes.
5. Then add the mushrooms and cook them for another 2 minutes before adding tomatoes, tomato paste, dried basil, dried oregano, some salt and pepper, vegan butter and sieved tomatoes.
6. Stir well, reduce heat to low, cover sauce pan with a lid and cook for about 20 minutes. Stir sauce regularly.
7. Whisk together plant based milk and flour and add the mixture to the sauce.
8. Cook for another minute.
9. Add some more salt and pepper if necessary and serve with pasta.⠀
10. Enjoy!