Super-veg pasta

Super-veg pasta

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(39 ratings)

Prep: 10 mins - 15 mins Cook: 30 mins


Serves 6
Get two of your five-a-day with this deliciously versatile sauce

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal323
  • fat6g
  • saturates1g
  • carbs58g
  • sugars11g
  • fibre6g
  • protein12g
  • salt0.45g
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  • 2 red pepper, quartered and deseeded
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 fennel bulb, roughly chopped
  • 1 onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large carrot, roughly chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 garlic clove, crushed
  • ¼ tsp crushed chillies



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 2 tbsp tomato purée
  • 400g can chopped tomatoes
  • 600ml vegetable stock
  • 1 tsp caster sugar
  • small handful basil, leaves shredded



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 500g bag fresh egg pasta, cooked



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…


  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.

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Comments (38)

nikki1973's picture

delicious, will definitely make again

nikki1973's picture

delicious, will definitely make again

rachthecook's picture

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.

lucy_painter's picture

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.

scrummymummy1's picture

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!

d41d0y's picture

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

patricklerner's picture

Tastes great!!

littlelake's picture

Lovely recipe. Tasty and interesting.

cook284's picture

Forgot to rate it!

cook284's picture

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!

jasper200's picture

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

littlemissmaccas's picture

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.

thecollys's picture

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!!

Frantic Flapjack's picture

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.

kfurber's picture

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!

sarahmacp's picture

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

wendyvg's picture

Added 2 cups of mixed seafood.

Hawie's picture

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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