vegan sweet pasta recipe (for busy holidays)

Great at this busy X-mas time is this vegan sweet pasta recipe for 4!
​It is really easy to make and although it says one hour and 10 minutes, it is more of a 15 minutes meal and while in the oven you have time to do other things.
 
Time: 45 - 60 minutes in the oven and 10 minutes of preparation
 
You need:
2 kilos of tomatoes
4 cloves of garlic
2 red capsicums
2 big red unions
4 table spoons of fresh basil
4 table spoons of olive oil
2 table spoons of balsamic vinegar
Black pepper and Himalayan rock salt
Black olives (pit them at home for more flavour)
Fresh spinach leaves
10-15 mushrooms
4 medium sliced courgette/zucchinis or (fresh pasta of your choice)
 
Oven and (metal) lasagne tray
Blender
2-litre pan for pasta
 
How to make:
Preheat the oven at 180 degrees
Cut the tomatoes, capsicums and red unions in big pieces and ad the peeled and crushed garlic to the lasagna tray.
Add the basil leaves, sprinkle the olive oil and balsamic vinegar on top and mix with all the ingredients. Then put the tray for 45 minutes in the middle of the oven. Stir a few times over that time.
Cut the mushrooms and olives in pieces.
When the vegetables are soft, take them out of the oven and put the mixture (with or without the garlic cloves) into a blender and blend till smooth.
 
As your “pasta”: wash and cut the 4 zucchinis in small long slices and heat up a frying pan with coconut oil.
Add the zucchini for 3 -4 minutes stirring while frying.
 
Then put the metal lasagna tray with the left-over juices on the stove/gas and add a little olive oil. Add the mushrooms and the olives and give them a stir till the mushrooms turn darker, then add the blended tomato sauce and add the spinach at the last minute.
 
Serve the zucchini- pasta with the sauce on top and add some fresh basil leaves and pepper to your taste.
 
ENJOY AND MERRY FIT-MAS ;-)
                                    
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