Super Veg Pasta Sauce with Fresh Basil & Bucatini Pasta
  • Prep time: 25 minutes
  • Calories: 530
This recipe is a very popular five-star dinner that allows you to easily get your daily serve of vegetables. With fennel, capsicum, onion, carrot and tomato, this recipe is packed with vegetables and healthy goodness. A little basil and chili flakes give this recipe a delicious flavour. Share the moment #youplateit with us on Instagram.
  • 150 Grams of Fire Roasted Red Capsicum
  • 1 Fennel (small)
  • 1 Brown Onion
  • 1 Carrot
  • 1 Garlic Clove
  • 1 Teaspoons of Fennel Seed (ground) & Chili Flakes
  • 1 Tablespoons of Tomato Paste
  • 1 400 Gram Pack of Rich & Thick Diced Tomatoes - Classic
  • 1.5 Teaspoons of Vege Stock Concentrate
  • 1 Small Bunch of Basil
  • 200 Grams of Bucatini Pasta

Prepare Ingredients:

Wash the fresh produce. Medium dice the fennel, ¾ of the onion and carrot. Peel and mince the garlic. Heat a medium pot of salted water to boiling on high. Pick basil leaves (discarding stems). Slice the roasted capsicum into strips.

Start Super Veg Pasta Sauce:

Heat a drizzle of oil in a pot over medium heat. Add the fennel, onion and carrot and cook for 6 - 8 minutes until softened, stir frequently. Stir in the garlic, ground fennel & chili flakes and tomato paste, cook for 2 minutes. Add ¾ the diced tomatoes (you will have some left over), ½ the capsicum, vege stock concentrate, basil leaves (reserving some for garnish), 100mL water and ½ teaspoon sugar (optional). Reduce heat to low. Simmer, uncovered, for 10 minutes or until the vegetables are completely soft.

Cook Bucatini Pasta:

In the meantime, add the bucatini pasta to the pot of boiling water. Cook 7 to 9 minutes, or until just shy of al dente. Drain thoroughly. Set aside.

Finish Super Veg Pasta Sauce:

Take out a couple of spoonfuls of the sauce (this will add texture later), then blend the rest in the pot until almost smooth with a stick blender (Tip: If you don't have a stick blender just skip this part). (Note: be careful that the sauce doesn't splatter over you). Stir in reserved sauce. Taste and adjust seasoning as required.

You Plate It:

Add Bucatini pasta to the sauce and toss to coat. Divide the pasta between plates and top with reserved capsicum and basil leaves. Enjoy!