Pasta with vegetable ragout (gluten free)

Ingredients

• 250 g Egg-free pasta, gluten free
• 800 g Tomato, diced
• 100 g Champignons, cleaned, sliced
• 100 g Zucchinis, diced
• 2 pcs Carrot, sliced
• 2 pcs Celery stalk, chopped
• 1 pcs Bell pepper, chopped
• 4 clove Garlic, minced
• 3 tbsp Water
• 1 tbsp Tomato paste
• 1 tbsp Balsamic vinegar
• 1 pinch Salt, fresh ground

Method

1. Tip the onion, celery, and carrots into a large non-stick saucepan and add 3tbsp water.
2. Cook gently, stirring often, until the vegetables are soft.
3. Add the garlic, tomato paste, and balsamic vinegar, cook on high heat for 1 more minute.
4. Add the diced veggies, tomatoes, then bring to a boil.
5. Turn to a simmer, then cook for about 20 minutes.
6. Meanwhile, cook the pasta following package instructions, then drain.
7. Season the ragu and serve with pasta and parmesan on top, if preferred.