Super-veg pasta

Super-veg pasta

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(29 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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lucy_painter's picture
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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
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Easy recipe, very tasty and nutritious! Would make again and try adding different vegetables like aubergine or mushrooms.

patricklerner's picture
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Tastes great!!

littlelake's picture
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Lovely recipe. Tasty and interesting.

cook284's picture
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Forgot to rate it!

cook284's picture
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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
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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
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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
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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
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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
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Added 2 cups of mixed seafood.

Hawie's picture
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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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