*  Exported from  MasterCook  *
 
                           VEGETABLE PASTA SAUCE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pasta                            Vegetables
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       cn           Garbanzo Beans -- drained
                         And rinsed
    2       cn           Plum Tomatoes -- (28 oz.
                         Each)
    1       lg           Yellow Onion -- chopped
    4                    Cloves Garlic -- minced
    1       t            Olive Oil
    1       c            Dry Red Wine
    1       tb           Tomato Paste
    1       lg           Zucchini -- scrubbed &
                         Chopped
      1/2   lb           Mushrooms -- washed &
                         Sliced
      1/2   c            Fresh Parsley -- chopped
      1/4   c            Fresh Basil -- minced -or-
    4       ts           Dried Basil
      1/4   c            Fresh Oregano -- minced
                         Or-
    1       tb           Dried Oregano
    1                    Carrot -- grated
    1       t            Salt
    1       t            Fresh Ground Black Pepper
      1/4   ts           Dried Hot Red Chilies --
                         Crushed (or to taste
 
   In a large pot, saut the onion and garlic in the
   olive oil (put the onion in first, and add the garlic
   when the onion starts to look a little translucent)
   for about 10 minutes.
   
   Run the garbanzo beans and tomatoes through a blender
   or food processor until they are finely chopped, but
   not smooth.
   
   Add all the ingredients to the pot, and simmer,
   uncovered, for 45 minutes to an hour, stirring
   occasionally.
   
   This sauce is great over all sorts of pasta.
   
   Adapted by Ron Lunde, from:
   Shea MacKenzie’s The Garden of Earthly Delights
   Cookbook
   
   20 minutes preparation, 1 hour to simmer. Makes enough
   for 4-6 people.
   
   My changes were to increase the garlic, substitute a
   grated carrot for the honey, add oregano and
   mushrooms, and use another can of tomatoes rather than
   fresh tomatoes, and retain the texture of chopped
   vegetables by blending only the tomatoes and garbanzos.
   
   Recipe By     :
  
 
 
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