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Set the oven to 180 (fan assisted). Place the tomatoes, red pepper, courgette and red onion in a deep baking tray. Sprinkle over the herbs and add the tablespoon of olive oil and mix well. Cook for around 20 minutes.
Meanwhile heat the remaining olive oil in a pan and gently fry the carrots on a medium heat for 5-6 minutes then set aside.
Combine all the ingredients in a food processor and blend until smooth-ish
Stir into cooked pasta (fusilli works best as the sauce clings so well to it).
Any leftover can be frozen (try freezing in ice cube trays for perfect baby-sized portions).