Healthy summer recipe for 6 people, takes only 30 mins; recipe has red pepper, olive oil, fennel, onion, carrot, garlic clove, chilli, fennel seed, tomato puree, chopped tomato, vegetable stock, caster sugar, basil and pasta.
Super-veg pasta
Course: Healthy summer
Servings
6
servings
Prep time
10 mins
Ingredients
- Red Pepper: 2 red peppers, quartered and deseeded
- Garlic Clove: 2 garlic cloves, crushed
- Olive Oil: 2 tbsp olive oil
- Onion: 1 onion, roughly chopped
- Chopped Tomato: 400g can chopped tomatoes
- Vegetable Stock: 600ml vegetable stock
- Carrot: 1 large carrot, roughly chopped
- Pasta: 500g bag fresh egg pasta, cooked
- Basil: small handful basil, leaves shredded
- Tomato Puree: 2 tbsp tomato puree
- Chilli: 1/4 tsp crushed chillies
- Caster Sugar: 1 tsp caster sugar
- Fennel Seed: 1 tsp fennel seeds
- Fennel: 1 fennel bulb, roughly chopped
Directions
- 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 puree, 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.
