Carb Friday!! But it’s ok since the sauce has hidden veg😂
2 cloves garlic chopped roughly
1 carrot, peeled and grated
1/2 red pepper (capsicum) , cut into chunks
1/2 large onion (or 1 medium onion) cut into small chunks
Salt pepper to taste
1/4-1/2 tsp chilli flakes
1 tin choppped tomatoes
2tbsp chopped parsley
Large Pinch sugar
1. Heat a little oil add your onions , cook for a minute
2. Add you carrots peppers and garlic cook until soft – 1-2 mins
3. Add your tomato tin with pepper , chilli flakes , sugar and parsley with a tin of water
4. Let this cook for 5-10 mins
5. Liquidise in BLENDER
Cook your pasta according to the instructions
Reserve 1 mug full of the pasta water once it is boiled.
Drain pasta , return to the pot with the sauce you have made and the 1/2 mug of reserved pasta water
Cook pasta in the sauce for a few minutes until the water is absorbed
Add more pasta water if you think it’s too thick
– add 1/4 cup grated cheese and mix through
Adjust salt to your liking
Toppings in picture:
Crumbled croutons parsley and cheese
We Served ours with a side salad
to get the smoothiest sauce blend for 1-2 minutes , not just a few seconds, avoid hand blender as you may be standing there for while!
Once blended , the sauce will look thick but you will be adding the pasta water- use more if you would like a thinnier sauce.
You can leave the sugar out as the carrots add sweetness – but my tomato tins aren’t sweet enough!(tip from when we went to Italy!)
Other sides that go well – coleslaw, garlic bread, crispy mushrooms, grilled broccoli my fav beetroot!
Salt- taste after the cheese and pasta water (as it might be seasoned!) it’s important to get your balance right for salt for your own preference here!
Chilli flakes- it sounds like a pinch but once you blend the heat intensifies!
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