PREP 15 MINS
COOK 25 MINS
1tbsp olive oil
1 red onion, chopped
1 large garlic clove, crushed
3 carrots, chopped
1 red pepper, deseeded and chopped
75g mushrooms, sliced
500g carton creamed tomatoes
75g broccoli, broken into tiny florets
1tbsp Worcestershire sauce
pinch of sugar
2tbsp basil leaves
1 Heat the oil in a large pan, add the onion and cook for a few mins to soften. Add the garlic and carrots and cook for 5 mins, then add the peppers and cook for 2 more minutes.
2 Stir in the mushrooms, creamed tomatoes, broccoli, Worcestershire sauce, sugar, most of the basil and 200ml water. Season and simmer for 5 mins.
3 Cook the spaghetti in boiling salted water for 10 mins until tender, yet still with a slight bite.
4 Tip half of the vegetable mixture into a processor and blitz until almost smooth. Return to the vegetables and stir together, warming through. Drain spaghetti and toss into the vegetables, finish with a couple of basil leaves to serve.
Per serving: 318cals 5g fat (0.7g saturated), 57g carbs