Super-Veg Pasta

If you want a warming meal, I really recommend trying this Super-veg Pasta out. It is a super healthy, flavorful and filling meal. This versatile sauce freezes well, so it is worth making a double batch. You can blend the whole veg, if your kid doesn’t like them bits. The perfect lunch or dinner.

Prep Time: 15 minutes
Cook Time: 30 minutes

(Make 6 serves)

Amount Per Serving: 323 Calories, 12 g. Protein, 58 g. Carbohydrates, 11 g. added Sugars, 6 g. Dietary Fiber, 6 g. Fat (1 g. sat), 0.45 g. Salt

Ingredients:

• 2 red peppers , quartered and deseeded
• 2 Tablespoons of olive oil
• 1 fennel bulb, roughly chopped
• 1 onion, roughly chopped
• 1 large carrot , roughly chopped
• 2 garlic cloves, crushed
• 1/4 teaspoon of crushed chillies
• 1 teaspoons of fennel seeds
• 2 Tablespoons of tomato purée
• 400 grams can of chopped tomatoes (about 14 ounces)
• 0.6 liter of vegetable stock (about 2 1/2 cups)
• 1 teaspoons of caster sugar
• Small handful basil, leaves shredded
• 500 grams bag of fresh egg pasta , cooked (about 17.6 ounces)

Preparation:

• Heat the grill and pop the peppers, skin-side up, underneath until beginning to char, about 10 minutes. Transfer to a bowl, cover and set aside. When cool enough to handle, peel off the skin and cut the flesh into strips.
• Heat oil in large-size saucepan and cook fennel, onion and carrot until softened, about 8 to 10 minutes.
• Stir in garlic, crushed chillies, fennel seeds and tomato purée, cook about 2 minutes.
• Add canned tomatoes, stock and sugar. Simmer, uncovered, until vegetables are completely soft, about 15 minutes.
• Take out a couple of spoonfuls of sauce (this will later add texture), then blend the rest in saucepan until almost smooth with a stick blender. Simmer until thicken, about 5 minutes.
• Stir in reserved sauce, shredded basil and peppers. Serve with pasta.

Try:

Pasta sauce

This sauce freezes well and is really versatile so it’s worth making a double batch, then jazzing it up by adding olives or prawns. Plus, if your children don’t like the vegetable bits, you can just blend the whole thing.

Source : BBCGoodFood

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