Super-veg pasta

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• Lynsey

  22 March 2010

  Lynsey rated this recipe

  

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• CFL recipes

  01 April 2010

  CFL recipes rated and commented on this recipe

  

  This was really delicious, and the family loved it too. I whizzed together everything except the peppers. The fennel flavour is not overwhelming but adds a real sweetness to the sauce.

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• wendyvg

  02 April 2010

  wendyvg rated and commented on this recipe

  

  Added 2 cups of mixed seafood.

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• sarah

  07 April 2010

  sarah commented on this recipe

  Added a grilled aubergine with the peppers and was a big hit with the 4 year old.

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• Beth

  10 April 2010

  Beth rated this recipe

  

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• Katharine

  27 April 2010

  Katharine rated and commented on this recipe

  

  This was my first experiment with fennel and it was a great introduction into its versatility, as already mentioned it added a lovely sweetness to the sauce. Didnt bother to skin the peppers, just sliced and then roasted them which I think gives equally good results. Easy, yummy and virtuous!

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• Frantic Flapjack

  06 May 2010

  Frantic Flapjack rated and commented on this recipe

  

  I jigged around with this a bit as I didn't have any fennel and replaced the carrot with courgette. Was very easy to make with a good texture and taste. Added a tin of tuna to up the protein content.

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• the collys

  09 May 2010

  the collys commented on this recipe

  I made this dish to take to work for lunch, its really easy to make and whats best is that its filling and low fat. The fresh pasta works really well, I added a few more pinches of ceyenne pepper as I like a bit more of a kick. I will make this again and found it very tasty!!

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• the collys

  09 May 2010

  the collys rated this recipe

  

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• Miss G

  04 June 2010

  Miss G rated and commented on this recipe

  

  This was amazing - I did add some olives (because I love them). Texture & taste superb this will be done again and again in our house.

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• Jasper

  12 September 2010

  Jasper commented on this recipe

  This is a brilliant recipe, my 14yr old daughter loved it as did my friends, freezes well and takes no time at all

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• Charlotte

  13 January 2011

  Charlotte commented on this recipe

  This is the only homemade pasta sauce that I have thought has beaten Lloyd Grossman's (cheat, I know) and so healthy. The fennel gives it a real interesting flavour and heat. I used jarred chopped chillis instead of chili flakes. Really yummy!

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• Charlotte

  13 January 2011

  Charlotte rated and commented on this recipe

  

  Forgot to rate it!

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• Clausager

  02 March 2011

  Clausager rated and commented on this recipe

  

  Lovely recipe. Tasty and interesting.

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• XQYZ

  21 April 2011

  XQYZ rated and commented on this recipe

  

  Tastes great!!

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• d41d0y

  22 April 2011

  d41d0y rated and commented on this recipe

  

  Easy recipe, very tasty and nutritious! Would make again and try adding different vegetables like aubergine or mushrooms.

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• ljc

  27 April 2011

  ljc rated this recipe

  

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• Yummy Mummy

  04 May 2011

  Yummy Mummy commented on this recipe

  Just made this for our tea. its was delish!! Never tried fennel before and was worried it was going to be too strong but it was lovaleee!!! my dad even said it was good and thats a rare event!!! ha! ha!

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• lucy_painter

  12 June 2011

  lucy_painter rated and commented on this recipe

  

  This recipe was great! All the family enjoyed it including my 3 & 1yr old. I will make this recipe again and make an extra batch for the freezer.

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• Rachthecook

  21 June 2011

  Rachthecook rated and commented on this recipe

  

  Absolutely delicious. Healthy and extremley satisfying, whether or not you eat meat. I make this once a fortnight, without fail! I usually have it without fennel but trying it this week with. Fennel seeds add an amazing taste! I usually scatter parmesan over the top but i am sure it would be just as amazing without.

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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

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 - 15 mins

Cook 30 mins

Vegetarian, Low-fat, Super healthy

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

PER SERVING

323 kcalories, protein 12g, carbohydrate 58g, fat 6 g, saturated fat 1g, fibre 6g, sugar 11g, salt 0.45 g

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