• STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Combine all the ingredients in a food processor and blend until smooth-ish

  • STEP 4

    Stir into cooked pasta (fusilli works best as the sauce clings so well to it).

  • STEP 5

    Any leftover can be frozen (try freezing in ice cube trays for perfect baby-sized portions).

Goes well with


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