*  Exported from  MasterCook II  *
 
                           Vegetable Pasta Sauce
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main Dish                        Pasta
                 Sauces                           Vegetables
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Can           Garbanzo Beans -- drained and rinsed
    2      Cans          Plum Tomatoes -- (28 oz. each)
    1      Large         Yellow Onion -- chopped
    4      Cloves        Garlic -- minced
    1      Teaspoon      Olive Oil
    1      Cup           Dry Red Wine
    1      Tablespoon    Tomato Paste
    1      Large         Zucchini -- scrubbed & chopped
      1/2  Pound         Mushrooms -- washed & sliced
      1/2  Cup           Fresh Parsley -- chopped
      1/4  Cup           Fresh Basil -- minced -or-
    4      Teaspoons     Dried Basil
      1/4  Cup           Fresh Oregano -- minced -or-
    1      Tablespoon    Dried Oregano
    1                    Carrot -- grated
    1      Teaspoon      Salt
    1      Teaspoon      Fresh Ground Black Pepper
      1/4  Teaspoon      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.
 
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