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Italian Pasta Sauce
| Recipe from "Living in the 21st Century with Diabetes" |
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| Ingredients |
2 crushed cloves garlic (6g)
1 large peeled and chopped onion (150g)
10 medium mushrooms with stems (150g)
1 medium finely chopped red capsicum minus top and seeds (150g)
1 tsp olive oil (5ml)
1 tabsp water (20ml)
1 tabsp fresh oregano or 1 tsp dried
1 tabsp finely chopped parsley or 1 tsp dried
Freshly ground black pepper
1 x 400g tin tomatoes chopped (400g)
2 tabsp tomato paste (50g)
1 tsp sugar (5g) or equivalent substitute
1 cup water (250ml)
(Optional) 1 small eggplant finely chopped (150g) |
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| Method |
* Stir fry garlic and onion with mushrooms and capsicum in a nonstick pan with oil and water until onion is soft.
* Add oregano, parsley, black pepper and stir.
* Place in a microwave dish with chopped tomatoes, tomato paste, sugar and water
* Microwave on HIGH for 10 minutes. |
| Serves : 6
Quantity per Serve : ½ cup |
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| Nutrients per Serve : KJ 196, Calories 47, Carbohydrates(grams) 6, Fat(grams) 1.2, Cholesterol(milligrams) 0, Protein(grams) 3, Sodium (milligrams) 48, Fibre (grams) 3, Calcium (milligrams) 24, Iron (milligrams) 0.8
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Note
May add 1 small finely chopped eggplant (150g) which is stir fried |
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Variations
For Italian seafoood sauce add 1 cup of cooked mixed seafood of your choice. |
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