Vegetarian spaghetti sauce with a hint of the sea

Difficulty level :
Preparation time : 5 min
Cooking : 30 min
Servings : 6 to 8 persons

A creation of the Exploramer team; recipe taken from the Croque-Poissons recipe booklet, which is the award of the eponymous rally that is offered to family teams as part of their visit to the museum and Aquarium.

Allergens

Egg-free
Gluten-free
Lactose-free
Nut-free
Peanut-free

Ingredients

2 cloves of garlic, chopped
1 onion, diced
15 ml (1 Tbsp) olive oil
30 ml (2 Tbsp) seaweed of choice (sugar kelp, wakame [winged kelp], sieve kelp), dried and crushed
540 ml (2 ½ cups) tomatoes, diced
400 ml (1 ½ cups) tomato sauce
150 ml (⅔ cup) tomato paste
1 zucchini, thinly sliced
15 ml (1 Tbsp) brown sugar
5 ml (1 tsp) thyme
5 ml (1 tsp) oregano
2 carrots
1 yellow, red or orange pepper, cut into small cubes
3 celery branches, cut into small sections
250 ml (1 cup) mushrooms
Salt and pepper to taste

Preparation

In a large pot, sauté the garlic and onion in oil on a medium flame.
Mix in the rest of the ingredients.
Let simmer for 30 minutes. Serve with spaghetti topped with grated cheese or prepare a lasagna.