Vegetable Pasta
Lovely recipe giving several portions of healthy food in a single dish.
Lovely recipe giving several portions of healthy food in a single dish.
Servings 4 people
Ingredients
- 2 whole red bell pepper quartered and deseeded
- 2 tbsp olive oil
- 1 whole fennel bulb roughly chopped
- 1 large onion chopped
- 1 large carrot chopped
- 2 cloves garlic peeled and crushed
- ¼ tsp red chilli crushed
- 1 tsp fennel seeds
- 2 tbsp tomato puree
- 400 g chopped tomatoes standard can
- 600 ml Vegetable Stock or stock cube
- 1 tsp caster sugar
- 1 bunch basil finely sliced
- 500 g pasta fresh
Instructions
- Heat the grill and place the peppers, skin-side up on a baking tray until beginning to char.2 whole red bell pepper
- 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.1 whole fennel bulb, 1 large onion, 1 large carrot, 2 tbsp olive oil
- Stir in the garlic, crushed chillies, fennel seeds and tomato purée, cook for 2 mins, then add the canned tomatoes, stock and sugar.¼ tsp red chilli, 1 tsp fennel seeds, 2 tbsp tomato puree, 400 g chopped tomatoes, 600 ml Vegetable Stock, 1 tsp caster sugar, 2 cloves garlic
- 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.500 g pasta
- 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 immediately1 bunch basil
Notes
An easy method to get the children to eat their veg.
Nutrition
Calories: 471kcal | Carbohydrates: 80g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 91mg | Sodium: 42mg | Potassium: 341mg | Fiber: 3g | Sugar: 6g