Veg out with vegie pasta

This winter has felt long and bleak. Like many fellow winter haters, I have been over indulging in comfort foods, and my lazy butt just doesn't wanna move.

If, like me, the thought of getting into a swimsuit this coming summer induces panic and images of a beached whale, try cutting a few calories by cooking up this delicious yet healthy sauce. This makes lots of sauce, which I freeze in small portions so that I can have a quick and healthy meal any time.

Ingredients:
1 large carrot, finely diced
1 celery stalk, finely diced
1 red onion, finely diced
100g button mushrooms, chopped
1 zucchini, grated
2 cloves garlic, crushed
1 tsp dried oregano
1 tsp dried basil
a handful of fresh basil, torn
100ml tomato juice
1 can diced tomatoes
2 Tbs tomato paste
1 tsp sugar
tobasco, salt and pepper

First, heat a smidgen of olive oil in a large, non-stick pan. Throw in the onion, celery, carrot and garlic, and saute for about 5 minutes, until softened but not coloured.

Next, add all the other ingredients, stir, bring to a boil, lower heat, cover and simmer gently for about 20 minutes or until everything is tender to your liking. In particular, make sure the carrot is cooked.

If it's not thick enough, simmer without the lid until it reduces to your preferred consistency.

That's it! Serve on pasta with fresh basil on top, or try serving it with brown rice, on steak or chicken, or any way you like!