Super-veg pasta

Super-veg pasta

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(60 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


  • 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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G R's picture
22nd Jun, 2020
Absolutely delicious. Beats any jar or sauce recipe. I double this and freeze it.
Sarah Cook's picture
Sarah Cook
7th Jan, 2019
Unexpectedly rather quite tasty! The sauce was delicious. The fennel really lifts it. I followed the recipe tip and added in some prawns at the end just to add in some extra protein. I would definitely make this again.
19th Aug, 2016
This went down really well with the whole family (4 kids aged 2 to 12), and even my fennel-hating husband said he would happily eat it again. I followed the recipe the first time, but am about to adapt it to the veg I have in the house today (I wouldn't leave out the peppers or the fennel, though). We just ate it straight last time, but I think it would work well with prawns, chorizo, etc, as suggested by others.
29th Mar, 2016
Had never liked fennel until this! Tasty & easy, didn't take too long to put together either - good with additions as recommended prawn, chicken or olives. Freezes well.
16th Jan, 2016
We love this pasta! One of our favourite to make. The capsicum is the star of the dish! Grilled and peeled, they are a juicy addition to the sauce.
11th May, 2014
I found the amazing fennel flavour went very well with fresh grilled mackerel. Delicious, will definitely be making it again!
29th Dec, 2013
Made it today. After reading previous comments I added some red wine, less stock, didn`t have fennel but what I got in the end was really delicious. Best pasta I have ever made.
31st Oct, 2013
Changed the recipe a bit from what I had at home, so I added chorizo and red wine (as per comment below), and skipped the fennel and stock (because I didn't want to puree it and it was liquid enough as it was). Also used fresh chili instead of crushed, and oregano. Absolutely delicious!
abcdefghijord's picture
21st Aug, 2013
Made this today and it was lovely! I added half a glass of red wine for a bit of extra flavour and thyme and oregano and we loved it. Even great for mixing with lean mince meat! I did find that I put too much stock in so may reduce it in future to reduce cooking time as it took me a good hour and a half from start to finish, but definitely a keeper!
30th Jul, 2013
not the quickest pasta sauce I have ever made and I have discovered I'm not the biggest fan of the fennel flavour...for healthiness you cant really beat it


1st Jan, 2020
Do the peppers need to be cooked /softish? Mine charred after only 5mims. Best cut smaller than in quarters?
lulu_grimes's picture
6th Jan, 2020
Hello, Yes they should be soft enough to eat without further cooking. I hope this helps.
27th Apr, 2015
I add chopped mozzarella and mushrooms, serve it with tortellini instead of spaghetti, and top with lots of fresh basil to serve. It is absolutely delicious - now one of my all-time favorite pasta recipes!
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