Categories: Sauces; Vegan

Ingredients

• 1 medium zucchini
• 1 medium carrot
• 1 medium onion
• 2 garlic cloves
• salt, pepper, any seasonings you prefer
• olive oil or cooking spray

Directions

1. Bring water to a boil and start cooking pasta. This recipe is enough sauce for about 10 oz. of pasta.

2. Roughly grate zucchini and carrot. I like to leave the skin on zucs because those tiny green pieces of it look very pretty. Note: you can save about a tablespoon of grated carrot and zucchini for decoration.

3. Chop onion and mince garlic. Note: I recommend removing the core of garlic because it’s the stinky part.

4. In a skillet, fry onion and carrot in some olive oil (or use cooking spray) until onion is clear. Add grated zucchini and garlic and saute for 5 minutes until its done. Salt to taste.

5. Transfer into a blender and run it until the sauce gets all creamy. Taste again, add any pepper and/or seasonings you like. I prefer oregano or basil for this.

6. Your pasta should be done by now. Drain it. Return sauce to a skillet, add pasta and heat a minute or so.

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