Zenith Veggie Ragu

Serves 4

Prep and cooking time approx. 50 mins


1 tsp olive oil

1 red onion sliced

2 finely chopped garlic cloves

3 peppers deseeded and sliced

8 button mushrooms

400g can chopped tomatoes

500g passata

1 tbsp tomato purée

Oregano or basil leaves finely chopped leaving a few for decoration

300g dried pasta such as rigatoni

1 level tbsp peanut butter

Grated parmesan or vegetarian equivalent



Put the oil in a pan over a medium heat and add onion and garlic. Cook until heated through, then add the peppers and mushrooms. Cook gently for 10mins stirring occasionally until the vegetables have softened.

Add the tomatoes and the passata, increase the heat until bubbling gently (not boiling). Simmer for 5 mins then add tomato puree and herbs. Reduce heat and cook for about 15mins or until the sauce has thickened.

Cook the pasta according to the packet instructions, drain.

Add the peanut butter to the vegetable sauce and stir well. Mix through the pasta, divide. into 4 portions. Sprinkle with the parmesan and decorate with the reserved herb leaves