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In a large pot, heat a drizzle of olive oil over medium to high heat. Add all vegetables into the pot and cook for 10 minutes, or until lightly softened.
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Add 500ml of chicken stock into the pot and cook for 15 minutes. Once cooked, add this mixture to a blender and blend until smooth.
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TIP: This recipe makes enough for multiple serves of sauce. With the remaining mixture, add to a silicone muffin tray and freeze in batches so you have lots ready to go for an easy dinner.
Into a pot of boiling salted water, add your pasta and cook 3/4 of the way through.
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Add the sauce mixture to a separate pot along with the remaining stock and pasta. If desired, add roast chicken, spinach and parmesan cheese into the pot and allow to cook until pasta is ready.
