Super-veg pasta 素食意大利面

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Cook 30 mins；Prep 15 mins；Vegetarian
Nutrition per serving
323 kcalories, protein 12.0g, carbohydrate 58.0g, fat 6.0g, saturated fat 1.0g, fibre 6.0g, salt 0.45g

Ingredients
Serves 6

2 red peppers, quartered and deseeded 两只红椒，去籽切方块
2 tbsp olive oil 两勺橄榄油
1 fennel bulb, roughly chopped 茴香，切碎
1 onion, roughly chopped 洋葱一只，切碎
1 large carrot, roughly chopped 胡萝卜一根，切碎块
2 garlic cloves, crushed 大蒜两只，切末
? tsp crushed chillies 四分之一勺辣椒粉
1 tsp fennel seeds 一勺茴香子
2 tbsp tomato purèe 两勺番茄糊
400 g can chopped tomatoes 400克番茄罐头，切碎
600 ml vegetable stock 600毫升蔬菜高汤
1 tsp caster sugar 1勺砂糖
small handful basil, leaves shredded 一小把香草，切碎叶
500 g bag fresh egg pasta, cooked 500克蛋面

【Super-veg pasta 素食意大利面】Method

Heat the grill and pop the peppers, skin-side up, underneath for 10 mins or until beginning to char. Transfer to a bowl, cover and set aside. When cool enough to handle, peel off the skin and cut the flesh into strips.
用锅烤一下辣椒，薄片的一面向上，大约10分钟等辣椒开始变焦。乘到碗里，备用，待凉之后，去皮，切下嫰的部分。

Heat the oil in a large saucepan and cook the fennel, onion and carrot for 8-10 mins until softened. Stir in the garlic, crushed chillies, fennel seeds and tomato purèe, cook for 2 mins, then add the canned tomatoes, stock and sugar. Simmer, uncovered, for 15 mins or until the vegetables are completely soft.
取一大平底锅，倒油加热，下茴香、洋葱和胡萝卜8到10分钟直到变软。再倒入蒜末，辣椒粉，茴香子和番茄糊，煮2分钟。再加入番茄罐头，高汤和糖，不加盖，小火炖15分钟，等食料都完全变软。

Take out a couple of spoonfuls of the sauce (this will later add texture), then blend the rest in the saucepan until almost smooth with a stick blender. Simmer for 5 mins to thicken, then stir in the reserved sauce, shredded basil and peppers. Serve with the pasta.
乘出部分酱汁，然后把剩余的再次搅拌直到变得非常顺滑，焖5分钟变得浓稠，再把乘出的酱汁混合，撒点香料和辣椒。配上意面，即可食用。