Pasta Spirals with Hidden Veg Tomato Sauce

Ingredients

• 200g roasted red peppers from a jar, drained
• 2 carrots, peeled and roughly chopped
• 1 courgette, roughly chopped
• 3 tbsp olive oil
• 3 garlic cloves, finely sliced
• 1 onion, finely diced
• 2 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 1 tsp dried oregano
• ½ tsp caster sugar
• 400g fusilli or rotini pasta spirals
• 50g Parmesan, finely grated, to serve
• a small bunch of fresh basil, leaves picked, to serve
• extra virgin olive oil, to drizzle, to serve
• ciabatta, to serve
• crisp green salad, to serve

Method

1. Heat 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. Add the garlic and cook for 1 minute until fragrant, then stir in the tomato purée and cook for a further minute until it darkens slightly.
3. Add 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. Bring to a gentle simmer, cover and cook for 20 minutes until the carrots are completely tender and the sauce has thickened.
5. Meanwhile, 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. Remove 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. Return 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. Divide between four bowls. Scatter over the grated Parmesan and torn basil leaves, then finish with a drizzle of extra virgin olive oil just before serving with ciabatta and a crisp green salad alongside.