5. Super-veg pasta
Ingredients· 2 red peppers, quartered and deseeded
· 2 tbsp olive oil
· 1 fennel bulb, roughly chopped
· 1 onion, roughly chopped
· 1 large carrot, roughly chopped
· 2 garlic cloves, crushed
· ¼ tsp crushed chillies
· 1 tsp fennel seeds
· 2 tbsp tomato purée
· 400g can chopped tomatoes
· 600ml vegetable stock
· 1 tsp caster sugar
· Small handful basil leaves, shredded
· 400g pasta, cooked
Method· Heat the grill and pop the peppers, skin-side up, underneath for 10 minutes 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.
· Heat the oil in a large saucepan and cook the fennel, onion and carrot for 8-10 minutes until softened. Stir in the garlic, crushed chillies, fennel seeds and tomato purée, cook for 2 minutes, then add the canned tomatoes, stock and sugar. Simmer, uncovered, for 15 minutes or until the vegetables are completely soft.
· 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 minutes to thicken, then stir in the reserved sauce, shredded basil and peppers. Serve with the pasta.
Recipe Courtesy: Good Food