Title: Vegetable Pasta Sauce
Categories: Pasta, Sauces and, Vegetables, Vegetarian
Yield: 1 Servings

1 cn Garbanzo Beans -- drained
And rinsed
2 cn Plum Tomatoes -- (28 oz.
Each)
1 lg Yellow Onion -- chopped
4 Cloves Garlic -- minced
1 ts Olive Oil
1 c Dry Red Wine
1 tb Tomato Paste
1 lg Zucchini -- scrubbed &
Chopped
1/2 lb Mushrooms -- washed &
Sliced
1/2 c Fresh Parsley -- chopped
1/4 c Fresh Basil -- minced -or-
4 ts Dried Basil
1/4 c Fresh Oregano -- minced
Or-
1 tb Dried Oregano
1 Carrot -- grated
1 ts Salt
1 ts Fresh Ground Black Pepper
1/4 ts Dried Hot Red Chilies --
Crushed (or to taste

In a large pot, saut the onion and garlic in the olive oil (put the onion
in first, and add the garlic when the onion starts to look a little
translucent) for about 10 minutes.

Run the garbanzo beans and tomatoes through a blender or food processor
until they are finely chopped, but not smooth.

Add all the ingredients to the pot, and simmer, uncovered, for 45 minutes
to an hour, stirring occasionally.

This sauce is great over all sorts of pasta.

Adapted by Ron Lunde, from: Shea MacKenzie's The Garden of Earthly Delights
Cookbook

20 minutes preparation, 1 hour to simmer. Makes enough for 4-6 people.

My changes were to increase the garlic, substitute a grated carrot for the
honey, add oregano and mushrooms, and use another can of tomatoes rather
than fresh tomatoes, and retain the texture of chopped vegetables by
blending only the tomatoes and garbanzos.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini