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 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 12 Tsp of Vege Stock Concentrate
  • 1 Small Bunch of Basil
  • 200 g of Bucatini Pasta
  • 1 Tsp of Chili Flakes

Prepare Ingredients:

Wash the fresh produce. 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 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 (to taste) and tomato paste, cook for 2 minutes. Add diced tomatoes, 12 the capsicum, vege stock concentrate, basil leaves (reserving some for garnish) and 12 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 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!