Meals and Courses

Hidden Vegetable Pasta

cook 20 mins
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1/2 small butternut squash, chopped
  • 1 leek, rinsed, trimmed and chopped
  • 1 courgette, chopped
  • 150 g (5 oz) mushrooms, chopped
  • 500 g (1 lb) passata with garlic and herbs
  • 150 ml (1/4 pint) vegetable stock
  • 300 g (10 oz) linguine or tagliatelle
  • salt and pepper
  • grated cheese, to serve
  • Heat the oil in a large pan. Add the onion, carrots, butternut squash, leek, courgette and mushrooms and cook over a high heat for 5 minutes to soften.
  • Add the passata and stock, bring to the boil, then reduce the heat, cover and simmer for 10 minutes. Meanwhile, cook the linguine or tagliatelle in a large saucepan of lightly salted boiling water for 8–10 minutes until tender, then drain and return to the pan.
  • Using a hand-held blender or food processor, blend the sauce until smooth, adding a little water if necessary. Season with salt and pepper, then toss with the linguine or tagliatelle. Serve with plenty of grated cheese.
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