Vegetable Pasta Sauce with Carrot, Celery and Bell Pepper

Carrot and celery can simmer for a long time, while the bell pepper goes in last – that way every vegetable keeps the most goodness.

Why this recipe is good for you

Ingredients

Sauce

• 2 carrots
• 2 celery stalks
• 1 onion
• 2 garlic cloves
• 1 red bell pepper
• 1 can chopped tomatoes (400 g)
• 3 tbsp olive oil
• 1 tsp oregano
• Salt, pepper

Pasta

• 400 g wholewheat pasta

Equipment you need

• Large pot
• Deep frying pan or second pot
• Chopping board and knife
• Colander

Method

1. Chop the garlic: First finely chop the two garlic cloves and leave them to sit. After about ten minutes most of the allicin has formed, and the garlic can then handle the heat.
2. Dice the vegetables: Finely dice the onion, carrots and celery. Cut the bell pepper into cubes and set it aside.
3. Sweat the vegetables: Heat two tablespoons of olive oil and gently cook the onion, carrot and celery over medium heat for eight minutes until soft.
4. Simmer the sauce: Add the garlic, tomatoes and oregano and let the sauce simmer gently for 15 minutes. (15 minutes)
5. Cook the pasta: Bring plenty of salted water to the boil and cook the pasta al dente according to the packet instructions.
6. Add the bell pepper: Stir in the bell pepper and let it cook for just five more minutes. Season with salt and pepper.
7. Serve: Drain the pasta, spoon the sauce over it and finish with a tablespoon of raw olive oil drizzled on top.

Goes well with

• Arugula Salad with Beets, Orange and Feta