How to make vegetable sauce in 1 minute

How can we use cooked vegetables, like those we used to make vegetable broth? We can use them to make a pasta sauce. Not only is this a way to avoid wasting vegetables, but it's also a valuable secret to making a tasty, light, and super-quick sauce!

For this sauce, if we want a little rustic, it's perfect with artisanal-homemade pasta. I chose local fusilli made with Senatore Cappelli wheat , which manage to absorb the sauce well and bring out the pasta's bite-sized texture!

• 160g Paesani Fusilli made with Senatore Cappelli wheat
• mixed cooked vegetables to taste (carrot, celery, onion)
• fresh herbs to taste (basil, marjoram, sage, chives)
• whole sea salt
• 1 tablespoon extra virgin olive oil

• Put a pot of water on the stove and when it boils add salt and add the pasta and cook according to the time indicated on the package.
• Meanwhile, combine all the ingredients in an immersion blender and blend until creamy; if necessary, add a little of the pasta cooking water to thin the sauce.
• If you like, you can add more oil than indicated or skip it completely for an ultra-light version.
• Drain the pasta and toss with the sauce you just prepared. If you prefer a warm version, I suggest briefly reheating the sauce in a pan before adding it to the pasta.

• To add a little crunch, as I often like, you can sprinkle with toasted sunflower seeds flavored at the end of toasting with 1-2 tablespoons of soy sauce (shoyu or tamari).
• Instead of herbs, you can add an ethnic touch by heating a tablespoon of extra virgin olive oil and curry powder, then adding the pureed vegetable cream. Then season the pasta.