Pasta Spirals with Hidden Veg Tomato Sauce

• 200 groasted red peppers from a jar, drained
• 2carrots, peeled and cut into 1 cm dice
• 1courgette, roughly chopped
• 3 tbspolive oil
• 3garlic cloves, finely sliced
• 1onion, finely diced
• 2 tbsptomato purée
• 1 x 400gtin chopped tomatoes
• 1 tspdried oregano
• ½ tspcaster sugar
• 400 gfusilli or rotini pasta spirals
• Fine salt and black pepper

Method

1. 1Heat 2 tbsp of the olive oil in a large saucepan over a medium heat. Add the onion and cook for 6–7 minutes until soft and translucent.
2. 2Add the garlic and cook for 1 minute. Stir in the tomato purée and cook for another minute.
3. 3Add the chopped carrots and courgette to the pan, stir to coat, then pour in the tinned tomatoes along with the drained roasted red peppers, dried oregano and sugar. Season well with salt and pepper.
4. 4Bring to a gentle simmer, cover and cook for 25–30 minutes, adding a splash of water if needed, until the carrots are completely tender and the sauce has thickened.
5. 5Meanwhile, bring a large pan of well-salted water to the boil. Cook the pasta spirals according to packet instructions until al dente, then reserve a mugful of pasta water before draining.
6. 6Remove the sauce from the heat and use a stick blender to blitz until completely smooth and glossy. If the sauce is very thick, loosen with a splash of the reserved pasta water.
7. 7Return the sauce to a low heat, add the remaining 1 tbsp olive oil and taste to adjust seasoning. Tip in the drained pasta and toss well for 1–2 minutes until every spiral is coated.
8. 8Divide between four bowls.

Per serving

kcal

545

protein

15.7g

fibre

8.2g

carbs

93g

fat

12.5g