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


  • 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

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