Tangy Ginger & Veg Pasta Sauce

A great, thick pasta sauce.  The spring onions and lemon juice give it a wonderful tang. 

INGREDIENTS
Ginger – 2cm piece finely chopped
4 spring onions chopped.
1 tin of tomatoes
Coriander
Oregano
Chilli
Snow peas
1 small head of broccoli
1 Squash
1 green capsicum
3 Avocados
Kalamata olives
½ can of coconut cream
Sunflower seeds
Walnuts
Juice of half a lemon
Salt and pepper

Method
 ·        Fry the ginger, spring onions, and herbs with oil in a large saucepan. 
·        After a couple of minutes add the tomatoes and cook for a further five minutes.
·        Chop the other veg, except for the avocado, and add to the saucepan.
·        Cook till veg has softened.
·        Add the coconut cream and reduce for a few minutes.
·        Once it has cooked to your desired texture, simply add the seeds and walnuts, slice the avocado and add to the sauce.
·        Flavour with lemon juice.

Serving suggestions:
Mix it through 500gms of cooked spelt pasta.