Pasta Vegetarian

Vegetable Pasta

Written by Susan H

Vegetable Pasta

Lovely recipe giving several portions of healthy food in a single dish.
4 from 27 votes
Print Facebook Pinterest Twitter Add to Collection
Course: Main Dish
Cuisine: Italian
Keyword: Pasta, Vegetarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 471kcal



  • Heat the grill and place the peppers, skin-side up on a baking tray until beginning to char.
  • Move them to a bowl, cover and set aside.
  • Once cold, peel off the skin and cut into strips.
  • Heat the oil in a large saucepan and cook the fennel, onion and carrot 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 until the vegetables are completely soft. Should take around 10-15 minutes
  • Transfer the sauce to a blender and blitz to the texture you wish. (or blitz in the pan if you have a hand blender)
  • Boil a pan of salted water and cook the fresh pasta per the packet instructions.
  • Place back in the pan and simmer for a further 5 mins to thicken, then add the basil and peppers. Serve with the pasta and eat immediately


An easy method to get the children to eat their veg.


Sodium: 42mg | Sugar: 6g | Fiber: 3g | Potassium: 341mg | Cholesterol: 91mg | Calories: 471kcal | Monounsaturated Fat: 5g | Polyunsaturated Fat: 2g | Saturated Fat: 1g | Fat: 10g | Protein: 16g | Carbohydrates: 80g