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
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal323
  • fat6g
  • saturates1g
  • carbs58g
  • sugars11g
  • fibre6g
  • protein12g
  • salt0.45g
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  • 2 red peppers, 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 cloves, 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, questions and tips

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4th Jan, 2013
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!
10th Sep, 2012
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.
20th Jul, 2012
Delicious, very healthy, easy to make and the whole family loved it!!
4th May, 2012
I'll just leave out the chillies, my little one's taste bud are extremely sensative.
8th Jan, 2012
Really tasty and simple dish. Might make it a soup next time"
10th Oct, 2011
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?!?
30th Jul, 2013
Kyra9682 absolutely agreed. I felt it took longer than suggested in the guidelines..which is recipe for a mid week disaster
9th Oct, 2011
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
11th Sep, 2011
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.
24th Aug, 2011
delicious, will definitely make again


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