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Bursting with goodness, this colourful sauce is packed with heaps of vitamin E, C and K. It's perfect for batch cooking and stocking in the freezer for a rainy day. Mix with pasta shells, meatballs – or add some stock and serve as a delicious soup.

  • 1tbsp olive oil
  • 1 onion
    chopped
  • ½ red pepper
    diced
  • 2 garlic cloves
    crushed
  • 75g sweet potato
    peeled and diced
  • 250g cherry tomatoes
    halved
  • 150ml passata
  • 200ml vegetable stock
  • 2 tbsp basil
    chopped

    Method

    • step 1

      Heat the oil in a saucepan. Add the onion, red pepper and garlic and fry for 3 to 5 minutes. Then add the sweet potato and cherry tomatoes and sauté for 2 minutes.

    • step 2

      Add the passata and stock. Cover and simmer for 15 minutes until the vegetables are tender.

    • step 3

      Add the basil and blend until smooth using a stick blender.

    • step 4

      Toss the pasta with the sauce.

    Pic: Annabel Karmel

    Annabel Karmel's #1 rated recipe app has over 650 simple and delicious ideas – and new recipes every week. It also gives you exclusive access to meal planners, shopping lists, an allergy tracker, and a listen-along weaning guide. Download it from the App Store or Google Play and start your FREE TRIAL.

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