Weaning recipe: Easy baby pasta sauce
Pack in the veg in this easy pasta sauce. Created especially for young children, it's a healthy sauce that will get children familiar with new flavours
- Preparation:
- Cooking:
- Total:
- Serves: 24 persons
Ingredients
- approx 12 medium-sized tomatoes, quartered
- 1red pepper, stalk removed, de-seeded and roughly chopped
- 3-4 garlic cloves, peeled
- 1large (or 2 smaller) courgettes, topped and tailed and thickly sliced
- 1red onion, peeled and cut into 1/8ths
- 3carrots, peeled and grated
- 1tbsp dried basil
- 1tbsp dried oregano
- 1tbsp and 1 tsp olive oil
Instructions
Step 1
Set the oven to 180 (fan assisted). Place the tomatoes, red pepper, courgette and red onion in a deep baking tray. Sprinkle over the herbs and add the tablespoon of olive oil and mix well. Cook for around 20 minutes.Step 2
Meanwhile heat the remaining olive oil in a pan and gently fry the carrots on a medium heat for 5-6 minutes then set aside.Step 3
Combine all the ingredients in a food processor and blend until smooth-ishStep 4
Stir into cooked pasta (fusilli works best as the sauce clings so well to it).Step 5
Any leftover can be frozen (try freezing in ice cube trays for perfect baby-sized portions).