Ingredients

1 onion, chopped
1 clove garlic, crushed
1 x 400g tin chopped tomatoes
600ml (1 pint) vegetable stock
1/2 tsp sugar
150g (5 1/2oz) carrots, peeled and sliced
250g (9oz) sweet potato, peeled and chopped
55g (2oz) Cheddar cheese, grated
2 tbsp single cream or milk

Method:

Heat the oil in a saucepan and sauté the onion in a saucepan for about 4 minutes until softened. Add the garlic and sauté for 1 more minute. Sit in the sweet potato and carrots, then pour in the tomatoes and boiling vegetable stock or water. Bring to the boil, stirring, then cover the pan and simmer for about 30 minutes until the vegetables are tender.

Allow to cool slightly, then blend the sauce to a puree and stir in the cheese until melted.

Cook the pasta according to the instructions on the packet. Drain the pasta and mix with the sauce.