Pasta (with hidden veg)

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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