Veggie-Packed Pasta Sauce

Ingredients:

• 2 tbsp olive oil
• 2 small brown onions, diced
• 1 small leek, washed, sliced
• 2 sticks of celery, trimmed, diced
• 2 red capsicums, diced
• 2 medium zucchinis, grated
• 2 medium carrots, peeled, grated
• ¼ tsp dried oregano
• 2 bay leaves
• 4 x 400 g tinned tomatoes
• 1 small butternut pumpkin, peeled, seeded, grated
• 500 mL water
• Freshly ground black pepper

Method:

1. Heat a large saucepan over medium heat, add oil, then add onions, leek, celery, capsicums, zucchini, carrots and herbs.
2. Cook slowly for 20 minutes with the lid on, until vegetables are soft but not browned. Stir occasionally.
3. Add the tomatoes, pumpkin, water and a pinch of pepper.
4. Bring to a boil and simmer gently for about 30 minutes or until pumpkin softens.
5. Remove the bay leaves and allow the sauce to cool slightly before blitzing with a hand held blender. Make as chunky or smooth as you like.