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Super-veg pasta

Ingredients

  1. Step 1 2 red peppers , quartered and deseeded
  2. Step 2 2 tbsp olive oil
  3. Step 3 1 fennel bulb, roughly chopped
  4. Step 4 1 onion , roughly chopped
  5. Step 5 1 large carrot , roughly chopped
  6. Step 6 2 garlic cloves , crushed
  7. Step 7 ¼ tsp crushed chillies
  8. Step 8 1 tsp fennel seeds
  9. Step 9 2 tbsp tomato purée
  10. Step 10 400g can chopped tomatoes
  11. Step 11 600ml vegetable stock
  12. Step 12 1 tsp caster sugar
  13. Step 13 small handful basil , leaves shredded
  14. Step 14 500g bag fresh egg pasta , cooked
Super-veg pasta
Calories: 323 Carbohydrate: 58 g Protein: 12 g Fat: 6 g
Cook time: 45 minutes Prep time: 15 minutes Total time: 60 minutes Servings: 6

TAGS

Dinner Main course Pastum Italian Chopped tomato Chopped tomato Fennel Good Food Low fat Pastum Pasta sauce Pasta with tomato sauce Red pepper Red pepper Superhealthy Tomato sauce Vegetable pastum Vegetarian

Directions

  1. Step 1 Heat the grill and pop the peppers, skin-side up, underneath for 10 mins or until beginning to char. Transfer to a bowl, cover and set aside. When cool enough to handle, peel off the skin and cut the flesh into strips.
  2. Step 2 Heat the oil in a large saucepan and cook the fennel, onion and carrot for 8-10 mins until softened. Stir in the garlic, crushed chillies, fennel seeds and tomato purée, cook for 2 mins, then add the canned tomatoes, stock and sugar. Simmer, uncovered, for 15 mins or until the vegetables are completely soft.
  3. Step 3 Take out a couple of spoonfuls of the sauce (this will later add texture), then blend the rest in the saucepan until almost smooth with a stick blender. Simmer for 5 mins to thicken, then stir in the reserved sauce, shredded basil and peppers. Serve with the pasta.