
Weaning recipe: Easy baby pasta sauce
- Adam Shaw
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Makes 24 baby sized portions
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 5 out of 5.6 ratingsRate
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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
Dairy-free
Egg-free
Gluten-free
Healthy
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
approx 12 medium-sized tomatoes
quartered
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1 red pepper
stalk removed, de-seeded and roughly chopped
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3-4 garlic cloves
peeled
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1 large (or 2 smaller) courgettes
topped and tailed and thickly sliced
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1 red onion
peeled and cut into 1/8ths
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3 carrots
peeled and grated
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1 tbsp dried basil
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1 tbsp dried oregano
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1 tbsp and 1 tsp olive oil
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Nutrition: Per serving
-
kcal24
-
fat1g
low
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saturates0.1g
-
carbs3g
-
sugars3g
-
fibre1g
-
protein0.6g
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salt0.01g
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Method
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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.
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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.
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step 3
Combine all the ingredients in a food processor and blend until smooth-ish
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step 4
Stir into cooked pasta (fusilli works best as the sauce clings so well to it).
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step 5
Any leftover can be frozen (try freezing in ice cube trays for perfect baby-sized portions).
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A star rating of 5 out of 5.6 ratings
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