Turkey and Vegetable Spaghetti Sauce

 
 
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There is no question that pasta, in particular spaghetti, is very popular around here. Everyone loves it, my husband and the kids. So really its a no brainer when planning meals, a pasta dish always makes its way into the plan. While we enjoy many plant based dishes, a good old meat sauce is always a hit. I’m the only vegetarian in the household, so its easy enough to make something separate for myself.

This spaghetti sauce is always a favourite. I add in different vegetables, which boosts flavour, texture and of course nutrients. The vegetables aren’t hidden, the kids know they are in there and they can often spot the specs of different colours in the sauce. Hiding ingredients, especially vegetables, isn’t a great habit to get into. Once the kids find out the truth, there’s a bit of trust lost. If kids are already selective eaters, that decrease in trust can really be a blow to getting them to progress when it comes to trying new foods.

This sauce is a great source of protein plus the tomatoes and other vegetables (in this case onion, carrot, zucchini and mushroom) add vitamins, minerals and disease fighting antioxidants. Tossed with whole wheat spaghetti and you have yourself a great main. Serve with another side of veggies or a salad to round out the meal. This recipe is easy to bring together and makes enough for multiple meals or to store in the freezer for another day!

Turkey and Vegetable Spaghetti Sauce

Ingredients:

3 tbsp olive oil

1/2 onion, small dice

1 clove garlic, minced

1 small carrot, grated

1 small zucchini, grated

1 cup mushrooms, small dice

1 can (796mL) crushed tomato

1 bottle (680g) passata (tomato puree) or another can of crushed tomato

1 cup water

salt and pepper to taste

1 tsp dried oregano

Directions:

  • In a medium or large stock pot, heat olive oil over medium heat

  • Add onion and sauté for ~ 2min or until translucent, then add in garlic, grated carrot, zucchini and mushroom

  • Sauté vegetables until softened

  • Pour in crushed tomato, passata and water

  • Simmer for 45 minutes

  • Season with salt, pepper and dried oregano

 
 
Dinnermelinda lamarche