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Use chopped zucchini, celery and carrot - to make up 1 cup
1 medium onion
1 tablespoon freshly chopped basil
2 garlic cloves – crushed
1 x 10 ounce can red kid beans
1 x 10 ounce can soya beans
1 small can peeled tomatoes with juice
1 cup water
1. Blend together beans and tomato to a rough consistency
2. Cook onion and garlic for three minutes un a large fry pan
3. And chopped vegetables and stir fry a further two minutes
4. Add basil and stir through basil
5. Pour in blended bean, tomato mixture and water
6. Mix thoroughly and cook gently for 15 minutes on low heat
7. While cooking sauce, cook gluten free pasta or rice (do not overcook GF pasta)
8. Drain pasta or rice and serve on pasta plates
9. Pour sauce over pasta or rice and sprinkle with grated cheese if desired
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