Pasta with Tomato & Fennel

Pasta with Tomato & Fennel

Serves 4

No Count Recipe

Full Choice 3 pts per serving

240g dry weight pasta shapes

1 veg stock cube

1 med onion, finely chopped

2 garlic cloves, crushed

50g fresh fennel, finely sliced

2 tsp veg bouillon powder

1 x 600ml jar tomato passata

1 tbsp fresh mixed herbs or 1 tsp dried

salt & pepper

Cook the pasta in plently of water with the veg stock cube, until tender.

Dry fry the onion in a non-stick pan until soft, add the garlic and fennel and cook for a further 2-3 mins.

Sprinkle with the bouillon powder and add the passata and herbs.  Cover and simmer for 5 mins.

Drain pasta and season well.  Pour into serving dish and top with the sauce.

Sprinkle with parmesan cheese if you want....1½ pts per tbsp both plans.