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When a sauce is made from finely chopped raw vegetables, it retains the vitamin C and B that can be lost during lengthy cooking.
You can try any combination of vegetables and herbs that you want for a pasta sauce. Sauté them in a little olive oil, add stock for liquid and sprinkle with parmesan. Try the following combinations: rocket, leeks, broccoli and tarragon; eggplant, broccoli rabe, garlic and thyme; green beans, sugar snap peas, fennel and parsley.