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Ingredients:

  • 2 tbsp olive oil
  • 1 small onion
  • 1 garlic clove, crushed
  • 75 g (2 1/2 oz) carrots, chopped
  • 75 g (2 1/2 oz) courgettes, chopped
  • 75 g (2 1/2) oz mushrooms, sliced
  • 400 g (13 oz) canned chopped tomatoes
  • 125 ml (4 fl oz) vegetable stock
  • 1/4 tsp brown sugar
  • 250 g (8 oz) pasta shapes

Directions:

  1. Warm the oil in a pan, add the onions and garlic and saute for about 3 minutes.

  2. Add the carrots, courgettes and mushrooms and cook for about 15 minutes or until softened.
  3. Add the tomatoes, stock and sugar, and simmer for 10 minutes. Blend to a puree.Meanwhile, bring a pan of water to the boil, add the pasta and cook until tender (about 10 minutes). Toss with the sauce and serve.
Quick Tips:
Rich source of beta-carotene, folate, iron, protein, B vitamins, vitamin C and vitamin E.
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