This creamy colourful sauce is a great way to get some extra veggies into a meal. It is super versatile and can be used on pasta, rice or even as a topping for baked potatoes.

?Serves 4-6
Prep: 10 mins  Cook: 15 mins

Ingredients

• ½ onion
• 2 bacon rashes
• 1 tablespoon oil from sun-dried tomato jar (use olive oil if you don’t have any)
• 1 teaspoon crushed garlic (fresh or jarred)
• 1 small eggplant
• 1 carrot
• 1 zucchini
• 3 mushrooms
• ½ red capsicum
• ½ cup cashews
• 2 tablespoons sun-dried tomatoes
• 1 cup milk
• ½ cup tasty cheese

Directions

1. Dice onion and bacon
2. On medium heat – heat oil in pan. Add onion, bacon and garlic, stirring occasionally
3. Whilst onion mixture is cooking, dice eggplant, carrot, zucchini and slice mushrooms
4. Add veggies to pan and give it a good stir
5. Whilst veggies are cooking (stir occasionally), dice red capsicum
6. Add red capsicum, cashews and sun-dried tomatoes to pan and cook for 5 minutes, stirring occasionally
7. Reduce heat to low and add milk and cheese, stir and cook
8. Serve on pasta with a sprinkle of extra cheese and some salad

Notes

This sauce is great as a topping for baked potatoes. You can add any vegetables to this sauce, it will still be delicious!