*  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, sauté 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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