• 2 onions, cut into small wedges
  • 3 courgettes, trimmed and cut into big pieces
  • 2 red or yellow peppers, deseeded and cut into chunks
  • 1 kg big ripe juicy tomatoes, cut in half
  • 3 carrots, cut into small chunks
  • 3 cloves garlic, skin left on
  • 1 bay leaf or sprig of fresh rosemary
  • 1 tbsp olive oil
  • 1.5 tbsp red wine vinegar
  • 600 g pasta of your choice


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas 5.

  2. 2

    Put the onions, courgettes, peppers, tomatoes, carrots and garlic in a single layer in either a large roasting dish or 2 small roasting dishes. Tuck the bay leaf or rosemary in among them. Drizzle with the oil and red wine vinegar and roast in the oven for 45 minutes.

  3. 3

    Meanwhile, cook the pasta according to the packet instructions. Drain, reserving a little of the cooking liquid.

  4. 4

    Squeeze the soft garlic flesh out of the skin over the vegetables and then spoon all the vegetables and juices into a blender (or into a big jug if you are using a hand-held blender) and whizz until smooth. Season to taste with a little freshly ground black pepper.

  5. 5

    Pour half the sauce into a pan and heat through – you may like to add a little of the pasta cooking water to get the consistency you want. Add the pasta and mix together.


    Cook's tip: spoon the remaining sauce into 2 small freezer bags and freeze until needed. 

Nutritional Details

Each serving provides
  • Energy 2014kj 481kcal 24%
  • Fat 4.3g 6%
  • Saturates 0.7g 4%
  • Sugars 21.4g 24%
  • Salt 21.4g 357%

% of the Reference Intakes

Typical values per 100g: Energy 427kj/102kcal

Each serving provides

89.2g carbohydrate 10.8g fibre 16.0g protein

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