Super-veg pasta♥ ✽♥ Be sure to SHARE to

Super-veg pasta♥
✽♥ Be sure to SHARE to SAVE to your Timeline Photos to find later ♥✽

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

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

Method

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 per serving
kcalories 323
protein 12g
carbs 58g
fat 6g
saturates 1g
fibre 6g
sugar 11g
salt 0.45g

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