Cooking time: about 55 minutes
couple of handfuls of pasta
splash of avocado oil
1 small courgette, grated
1 small carrot, grated
200ml tomato batch sauce (see below)
2 tablespoons of freshly grated Parmesan
600g very ripe organic tomatoes
1 small butternut squash, chopped into big pieces and deseeded
splash olive oil
500ml vegetable stock
1⁄2 onion, chopped
2 sticks of celery
1 garlic clove, finely chopped
2 carrots, peeled and chopped into small pieces
1 courgette, chopped into small pieces
2 x 400g tins of plum tomatoes
Preheat the oven to 220ºC/Gas Mark 7.
Put the tomatoes and butternut squash into a deep roasting tray, splash on some oil and pop into the oven for 30 minutes, until the tomatoes and squash are very soft.
Scrape the flesh from the squash and put this and the tomatoes into a blender. Add 250ml stock and blitz. Pass through a sieve to remove the seeds and tomato skin (this is much quicker than peeling your tomatoes beforehand).
In a large saucepan heat a splash of oil, then add the onion, celery, garlic, carrots and courgette and cook until the veg are soft.
Add the tins of tomatoes and the remaining stock and simmer for 15 minutes. Allow to cool a little.
Pour both mixtures into a processor or use a stick blender to whiz until smooth.
Cook the pasta in a pan of boiling, slightly salted water, following instructions on the packet. Drain.
Heat the avocado oil in a pan, add the courgette and carrot and cook for 3–4 minutes until soft.
Add the tomato sauce and heat through. Stir in the pasta, top with Parmesan and simply dish up
The tomato sauce can now be used as the base for any number of recipes, adding several vegetables to a dish in one easy go.