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Recipes Around the World International Vegetarian Union
Vegan Pasta Recipes
Contributed by Vegetarians and Vegans from around the world
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Primo Pasta Pazool Sauce
From: MICHELLE MARIE HANKINS

I've found the secret to my lasagne is my Primo Pasta Pazool Sauce. Noodles is noodles, the real art is the sauce.

Combine the following into a crock pot in the morning:

  • 1 lg can tomato sauce
  • 1 lg can tomato puree
  • 1 lg yellow or green bell pepper, chopped bite-size
  • 2 handfuls of mushrooms, chopped
  • 1 zucchini, sliced into coins & quartered
  • 2 baby carrots, left same size
  • 1 handful of parsley
  • 4 - 5 cloves garlic, smash with side of knife & minced.
  • 1/2 handful oregano
  • 2 - 4 pinches of crushed red pepper, depending on how hot you like it
Mix all this together & set on low all day.
If you're home, stir once an hour & drain water condensing on lid.
Open the lid a crack for the last hour (this may be a wholly psychological effect that this makes the sauce taste better, but your housewill smell fantastic ;)
At 6:30ish, the sauce is ready.
Dig out the carrots & toss (they absorb the acid).
When I make the lasagne, I sometimes use fresh spinach to augment, but this sauce is chunky enough that I don't really need it. Enjoy.