Super-veg pasta

Super-veg pasta

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(30 ratings)

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Cooking time

Prep: 10 mins - 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 6

Get two of your five-a-day with this deliciously versatile sauce

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
323
protein
12g
carbs
58g
fat
6g
saturates
1g
fibre
6g
sugar
11g
salt
0.45g

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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Method

  1. 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.
  2. 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 purée, cook for 2 mins, then add the canned tomatoes, stock and sugar. Simmer, uncovered, for 15 mins or until the vegetables are completely soft.
  3. 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.

Recipe from Good Food magazine, April 2010

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Comments

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carla-j's picture
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I found the amazing fennel flavour went very well with fresh grilled mackerel. Delicious, will definitely be making it again!

iceteabar's picture

Made it today. After reading previous comments I added some red wine, less stock, didn`t have fennel but what I got in the end was really delicious. Best pasta I have ever made.

signeh's picture

Changed the recipe a bit from what I had at home, so I added chorizo and red wine (as per comment below), and skipped the fennel and stock (because I didn't want to puree it and it was liquid enough as it was). Also used fresh chili instead of crushed, and oregano. Absolutely delicious!

abcdefghijord's picture
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Made this today and it was lovely! I added half a glass of red wine for a bit of extra flavour and thyme and oregano and we loved it. Even great for mixing with lean mince meat! I did find that I put too much stock in so may reduce it in future to reduce cooking time as it took me a good hour and a half from start to finish, but definitely a keeper!

Trinicook1's picture
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not the quickest pasta sauce I have ever made and I have discovered I'm not the biggest fan of the fennel flavour...for healthiness you cant really beat it

cr-dennis's picture
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Lovely and tasty,a big big hit with my 2 year old and was fast to make. The only thing i changed was adding some olives but next may try with prawns or chicken strips.

annando's picture

This is one of the family's favourite meals!! We have it at least once a week. We love the taste of the fennel and the kick from the chilli! Fabulous!!

louisasmith's picture
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This is a firm favourite in our house and enjoyed by my (veg-hating) husband and 2-year-old daughter.

I think the quantity of stock in the recipe is way too high so I always halve it and I tend to use water instead of stock anyway - there's plenty of flavour from the fennel and basil.

I like to add prawns to the sauce - very tasty!

msmooo's picture

This is really easy and very flavourful recipe. First time using fennel, but glad
I gave it a try. This recipe will be used often.

healthyy12's picture
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Delicious, very healthy, easy to make and the whole family loved it!!

danievj's picture

I'll just leave out the chillies, my little one's taste bud are extremely sensative.

isayer's picture
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Really tasty and simple dish. Might make it a soup next time"

kyra9682's picture
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Delicious and very easy! I blended the whole sauce and added zucchini, mushrooms, prawns (and grilled peppers). Next time I'll freeze some sauce though, as point 2 took a bit longer than I expected: not a problem on a Sunday morning, but on weekdays?!?

Trinicook1's picture
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Kyra9682

absolutely agreed. I felt it took longer than suggested in the guidelines..which is recipe for a mid week disaster

swisskaz's picture
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Yummy!! My husband & I loved this sauce. My kids ate it & didn't complain! I only left a spoonful of the veg out before whizzing it & i'll probably blend some of the peppers next time in it as one my kids was picking them out. Had enough sauce for 2 meals but kids only had one helping.

robinintheuk's picture
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This was fabulous. We didn't have a stick blender so we just skipped that part. Really lovely flavour. However, we used passata and two fresh tomotoes instead of the canned tomatoes and put a bit of grated parmesan on top. Next time will add olives and mushrooms, I think... Even the Wondespouse who is not much of a vegetarian loved it. Will definitely make again.

nikki1973's picture
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delicious, will definitely make again

nikki1973's picture
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delicious, will definitely make again

nikki1973's picture
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delicious, will definitely make again

rachthecook's picture
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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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