Pack in the veg in this easy pasta sauce. Created especially for young children, it’s a healthy sauce that will get young ones familiar with new flavours
Prep:5 mins
Makes 24 baby sized portions
approx 12 medium-sized tomatoes, quartered1 red pepper, stalk removed, de-seeded and roughly chopped3-4 garlic cloves, peeled1 large (or 2 smaller) courgettes, topped and tailed and thickly sliced1 red onion, peeled and cut into 1/8ths 3 carrots, peeled and grated1 tbsp dried basil1 tbsp dried oregano1 tbsp and 1 tsp olive oil
STEP 1Set 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 2Meanwhile 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 3Combine all the ingredients in a food processor and blend until smooth-ishSTEP 4Stir into cooked pasta (fusilli works best as the sauce clings so well to it).STEP 5Any leftover can be frozen (try freezing in ice cube trays for perfect baby-sized portions).
