Categories: October

Ingredients

• 1 tbsp olive oil
• 1 red onion, chopped
• 1 large garlic clove, crushed
• 100g carrots, finely sliced
• 1 red pepper, deseeded and chopped
• 75g mushrooms, chopped
• 500g creamed tomatoes
• 50g broccoli, chopped
• handful of fresh basil leaves
• 250g dried spaghetti

Directions

1. Heat the oil in a large pan, add the onion and garlic and fry for a few minutes to soften but not colour. Add the carrots and cook for 5 minutes, then add the pepper and cook for a further 2 minutes. Stir in the mushrooms and creamed tomatoes and bring to the boil. Add the broccoli and basil leaves and simmer for 5 minutes or until all the vegetables are tender.

2. Whizz the vegetables in a food processor, in batches, until very finely chopped. Return the sauce to the pan to warm through.

3. Meanwhile, bring a large saucepan of water to the boil and cook the spaghetti according to packet instructions. Drain and toss through the sauce to serve.

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