If using fresh pumpkin, rather than canned, puree in a blender first until smooth.In a medium-sized pot or large frying pan, sautee garlic and onion in olive oil 3-5 minutes. We’ve pulled together our most popular recipes, our latest additions and our editor’s picks, so there’s sure to be something tempting for you to try. Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.
Heat the grill and pop the peppers, skin-side up, underneath for 10 mins or until beginning to char. Heat the oil in a large saucepan and cook the fennel, onion and carrot for 8-10 mins until softened.

Since you're getting an entire dinner meal out of this recipe (as opposed to just the main course or just a side), this is a completely reasonable amount of fat for dinner.
Stir in the garlic, crushed chillies, fennel seeds and tomato puree, cook for 2 mins, then add the canned tomatoes, stock and sugar. Stir gently to combine ingredients.Allow to simmer until flavors are well combined, about 8-10 minutes. Brown your butter in a large pot or pan by simmering it over medium heat until it turns brown in color and has a deliciously nutty smell, about 5 minutes.4. Whisk your flour into your brown butter and heat until thickened to make a roux (delicious base for sauces and gravies made from butter and flour).6.

Add the smashed garlic, shredded carrots and kosher salt to your roux and cook for 2 minutes.7.
Serve your low fat vegetarian pasta topped with a few toasted sliced almonds and 1 T Parmigiano Reggiano per serving.

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