5 Hidden Vegetables Sauce

This nutritious sauce saves the busiest days! We share the recipe from our friend Luisa Mafei !

INGREDIENTS

• 4 tomatoes.
• 2 carrots.
• 1 pepper.
• ½ butternut squash.
• 2 onions.
• 1 head of garlic.
• Dehydrated basil q/b..
• Olive oil and salt to taste.
• Black pepper to taste.
• Water q/b.

PREPARATION

1. Simply remove the “eye” of the tomato with the tip of the knife, then cut into quarters and transfer to a large tray.
2. Cut the carrot into slices and transfer to the tray. Cut the pepper into strips, the onion and the pumpkin into rustic cubes, and add to the other vegetables. Drizzle with olive oil and season with dried basil, black pepper and salt. Spread the seasoning well, rub the vegetables with your hands.
3. Cut the top off the head of garlic, just enough to expose the cloves. Remove any excess skin, leaving just a thin layer to hold the cloves. Drizzle with olive oil and place in an ovenproof dish.
4. Bake everything at 200 degrees for 40 minutes, or until the vegetables soften and the garlic cloves turn golden.
5. Transfer the vegetables to the blender. Mash the garlic cloves to remove their skin and add them to the vegetables. Add enough water to blend and blend until the vegetables turn into a creamy sauce. If necessary, divide the amount of vegetables and repeat this process twice.
6. Serve the sauce with your favorite pasta! This recipe makes a lot of sauce, so freeze it in large ice cube trays or cupcake molds. Once frozen, transfer the cubes to a freezer bag and when ready to use, simply add them directly to the pan.