Vegetable Pasta Sauce

I had this for dinner last night. Makes up a large batch, about 6 serves. I usually have it over wholegrain fettucini with a little parmesan over the top and total it as 4 points.

Serves 6 | Points per serve – 0.5


1 onion, sliced
3 garlic cloves, finely chopped (or minced)
4-5 mushrooms, halved and sliced
1/2 red capsicum, diced
1/2 large eggplant, small diced
1 zucchini, small diced
1 carrot, small diced
100g fine diced pumpkin
2 cans chopped tomatoes
1/2 bottle of passata (tomato puree)
Generous sprinkle of Italian Herbs
Good shake of dried basil
2 tsp vegetable stock powder


Spray large non stick frying pan with cooking spray and heat on medium. Add onion and cook till it has a little colour. Add garlic and cook for about a minute.

Add mushrooms and capsicum and cook for a few minutes, then add remaining vegetables. Cook for 2-3 minutes.

Add both cans of chopped tomatoes and combine thoroughly with vegetables. Add passata, herbs & vegetable stock powder.

Cook on a low heat for approximately 45 minutes until sauce has reduced right down and is no longer ‘watery’.

Serve over pasta and top with parmesan.

Variation: When I have about 2 serves left over, I’ll add 1 can of drained and rinsed kidney beans and serve it like a casserole, with 100g of rice! Yum! Including the rice, it them works out to be about 4 points per serve.


Low Fat Tabbouleh

Serves 6 | Points per serve – 1

½ cup cracked wheat/burghul
½ red onion, finely chopped
1 large tomato, deseeded and finely chopped
1 bunch flat leaf parsley, coarsely chopped
juice of ½ lemon
1 tablespoon olive oil
salt and pepper

Combine all ingredients in a bowl and serve.


This is the begining of my journey as a new vegetarian in Australia. I intend to document my becoming vegetarian. I hope to be able to share recipes, products, books and webpages that have assisted me in my own journey.

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