Sally’s Super Veggie Pasta

Full of health giving ingredients and filling pasta – make sure your pasta portion is smaller than your sauce portion and enjoy!


2 tbsp olive oil

2 red peppers, deseeded and finely sliced

2 tbsp olive oil

2 leeks, washed and sliced

2 red onions, finely diced

1 large carrot, finely diced

2 garlic cloves, crushed

Pinch crushed, dried chillies

1 tablespoon Italian seasoning

2 tbsp tomato purée

400g can chopped tomatoes

1 cup full low salt vegetable stock

1 tsp caster sugar

small handful basil, leaves shredded

fresh egg pasta, cooked as per the packet instructions



This makes enough sauce for 4-6 portions.

Add just a small portion of pasta to each portion of sauce


  1. Heat the oil in a large saucepan and cook the peppers, leeks, red onions and carrot for 8-10 mins until softened. 

  2. Next stir in the garlic, crushed chillies, fennel seeds and tomato purée, cook for 2 mins, then add the canned tomatoes, half the stock and sugar. Simmer, uncovered, for 15 mins or until the vegetables are completely soft.

  3. Finally add the shredded basil and serve with a small portion of cooked pasta.