Vegetarian pasta
Prep:
15 mins
Cook:
30 mins
Packed with vegetables, this wholesome pasta dish is gorgeous and healthy.
2 yellow peppers, deseeded and quartered
2 tbsp olive oil
1 onion, sliced thinly
2 garlic cloves, crushed
¼ tsp crushed chillies
1 courgette, peeled into ribbons
1 tsp fennel seeds
2 tbsp tomato purée
400g tin chopped tomatoes
600ml vegetable stock
1 tsp caster sugar
Small handful basil, leaves shredded
500g bag fresh egg pasta, cooked
Heat the grill and put the peppers, skin-side up, underneath for 10 minutes 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 thin strips.
Heat the oil in a large saucepan and cook the onion and carrot for 8-10 minutes until softened.
Stir in the garlic, crushed chillies, courgette, fennel seeds and tomato purée, cook for 2 minutes.
Add the tinned tomatoes, stock and sugar.
Simmer, uncovered, for 15 minutes or until the vegetables are completely soft.
Take out a 3 large spoonfuls of the sauce and set aside.
Blend the rest in a food processor until almost smooth and simmer for 5 minutes.
Cook the pasta according to the instructions, drain and mix in with the sauce until well coated.
Pour the reserved sauce with vegetables over and mix through, add the basil and serve.
Serves
6
Preparation Time
15 minutes
Cooking Time
30 minutes
Main ingredients
Pasta & Noodles, Vegetables, Oil, Chilli, Stock/Broth
Recipe Type
Family Dinners, Healthy, Pasta/Noodles, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
