Preheat oven to 200°C/fan 180°C/gas mark 6.
Cook low protein pasta according to the packet instructions, then drain.
Heat oil in a saucepan, add onions, celery, carrots, sweet potato, courgette and garlic and cook for 5 minutes.
Add in tomato purée, basil, and oregano and cook for a further 2 minutes.
Add in tinned chopped tomatoes and water, bring to the boil and simmer for 10 minutes.
Fold pasta into vegetable sauce, add to an oven proof dish then sprinkle Violife over the top.
Bake in oven for 10-15 minutes or until golden brown.
This recipe is freezable!
Refer to labels for allergens and other product information.
For one exchange serve with 25g peas!