Method
1) Cook the pasta in a pot of boiling water and a few drops of olive oil.
(Remember to stir now and again).
2) Fry the vegan patties in a little bit of olive oil until slightly brown and crispy.
3) Transfer to a chopping board and chop it into pieces once cooled down.
4) Fry the carrot and zucchini mix in the same pan for 5 minutes. Add a dash of water and let it steam with the lid closed for another 5 minutes.
5) Place the patties, vegetables, and sauce in a food processor and blend until smooth.
6) Serve with the pasta and a sprinkle of parmesan cheese on top (optional).
Notes*
Choose a tomato ready-made sauce that is low in sodium (<600mg per 100g) and sugar.
This meal is high in sodium – keep an eye on your sodium intake the rest of the day by eating lots of fresh fruit and vegetables.
