Roasted vegetable and tomato pasta sauce

Ingredients

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

Amounts are converted from the metric original and rounded to measures you can use at home. Cups are US cups (240 ml) and oven temperatures include Fahrenheit.

• 2 medium red peppers, deseeded and chunked
• 2 medium zucchini, chunked
• 1 large red onion, wedged
• 3 cloves garlic cloves, unpeeled
• 2 x 400g tins canned 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 400°F (200°C).
2. 2Step 2. Toss the peppers, zucchini, 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 canned 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 refrigerator and reheat until steaming 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.