SUPER-VEG PASTA

Super-veg pasta image

Get two of your five-a-day with this deliciously versatile sauce

Provided by Good Food team

Time 45m

Number Of Ingredients 14

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Ingredients

2 red peppers , quartered and deseeded
2 tbsp olive oil
1 fennel bulb, roughly chopped
1 onion , roughly chopped
1 large carrot , roughly chopped
2 garlic cloves , crushed
¼ tsp crushed chillies
1 tsp fennel seeds
2 tbsp tomato purée
400g can chopped tomatoes
600ml vegetable stock
1 tsp caster sugar
small handful basil , leaves shredded
500g bag fresh egg pasta , cooked

Steps:

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.
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.
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.

Nutrition Facts : Calories 323 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.45 milligram of sodium