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 nutrients. With fennel, capsicum, onion, carrot and tomato, this dish is packed with vegetables and healthy goodness. A little basil and chili flakes give this recipe a delicious flavour.
  • 150 g of Fire Roasted Red Capsicum
  • 1 of Fennel (small)
  • 1 of Brown Onion
  • 1 of Carrot
  • 1 of Garlic Clove
  • 12 Tsp of Fennel Seed (ground)
  • 1 Tbsp of Tomato Paste
  • 1 400g Pack of Rich & Thick Diced Tomatoes - Classic
  • 1 12 Tsp of Vege Stock Concentrate
  • 1 Small Bunch of Basil
  • 200 g of Bucatini Pasta
  • 1 Tsp of Chili Flakes

Prepare Ingredients:

Medium dice the carrot, 34 of the onion & fennel (you will have some leftover). 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 deep pan over medium heat. Add the fennel, onion and carrot and cook for 6-8 minutes until softened, stirring frequently. Add the garlic, ground fennel, chili flakes (to taste) and tomato paste, cook for 2 minutes. Add diced tomatoes, 12 the capsicum, vege stock concentrate, basil leaves and 12 tsp sugar (optional). Reduce heat to low. Simmer, uncovered, for 10 minutes or until the vegetables are soft.

Cook Bucatini Pasta:

In the meantime, add the bucatini pasta to the pot of boiling water. Cook 7-9 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 with a stick blender until almost smooth. 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!