Roasted vegetable and tomato pasta sauce

Ingredients

For 6 portions. Tick items as you go — nothing is changed for anyone else.

• 2 medium red peppers, deseeded and chunked
• 2 medium courgettes, chunked
• 1 large red onion, wedged
• 3 cloves garlic cloves, unpeeled
• 2 x 400g tins tinned chopped tomatoes
• 2 tbsp olive oil
• 1 tsp dried basil
• 400 g pasta, to serve

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Preheat the oven to 200°C (180°C fan).
2. 2Step 2. Toss the peppers, courgettes, onion and garlic with the oil and roast for 25–30 minutes until softened and lightly charred.
3. 3Step 3. Squeeze the garlic from its skins and blend with the roasted vegetables and tinned tomatoes until smooth or lightly chunky.
4. 4Step 4. Pour into a pan, stir in the basil and simmer for 10 minutes to combine.
5. 5Step 5. Season to taste.
6. 6Step 6. Cool quickly, then divide into freezer-safe containers.
7. 7Step 7. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot throughout before tossing with freshly cooked pasta.

Allergens for your selection

• Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.