Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
Ingredients- 500 g pasta, (fusilli) or other pasta
- 500 g carrot (s)
- 500 g tomato (s)
- 1 small zucchini
- 100 ml rapeseed oil
Print Recipe
Pin Recipe Instructions
- Cook the pasta in unsalted water according to the instructions on the packet. Peel and chop the carrots, wash the zucchini and cut into slices. Cook the carrots and zucchini with a little water for 20 minutes until cooked.
- Cut the tomato skin crosswise, pour boiling water over it and peel off the skin. When everything is done, pour all the ingredients together in a large saucepan and add the oil. Now coarsely chop with the hand blender until it has the desired consistency.
- Tip:
- I then fill the portions into freezer bags and freeze everything. When warming up, I add some fennel tea so it doesn`t get too firm.
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