Super-veg pasta

Latest comments and suggestions

Results 21-35

• novicecook

  24 August 2011

  novicecook rated and commented on this recipe

  

  delicious, will definitely make again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• novicecook

  24 August 2011

  novicecook commented on this recipe

  delicious, will definitely make again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• novicecook

  24 August 2011

  novicecook commented on this recipe

  delicious, will definitely make again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• robinintheuk

  11 September 2011

  robinintheuk rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• swisskaz

  09 October 2011

  swisskaz rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Laura S.

  10 October 2011

  Laura S. rated and commented on this recipe

  

  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?!?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bigsayer

  08 January 2012

  bigsayer rated and commented on this recipe

  

  Really tasty and simple dish. Might make it a soup next time"

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• AmyChicky

  15 February 2012

  AmyChicky rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DanievJ

  04 May 2012

  DanievJ commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LizzieA

  20 July 2012

  LizzieA rated and commented on this recipe

  

  Delicious, very healthy, easy to make and the whole family loved it!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• msmooo

  10 September 2012

  msmooo commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Louisa Smith

  04 January 2013

  Louisa Smith rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nyctale

  06 February 2013

  nyctale rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Annmarie

  05 April 2013

  Annmarie commented on this recipe

  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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• TINA

  17 April 2013

  TINA rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/412625/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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 12.0g, carbohydrate 58.0g, fat 6.0 g, saturated fat 1.0g, fibre 6.0g, sugar 11.0g, salt 0.45 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.