Weaning recipe: Easy baby pasta sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 24 baby sized portions
Skip to ingredients
Showing items 1 to 3 of 6
- approx 12 medium-sized tomatoesquartered
- 1 red pepperstalk removed, de-seeded and roughly chopped
- 3-4 garlic clovespeeled
- 1 large (or 2 smaller) courgettestopped and tailed and thickly sliced
- 1 red onionpeeled and cut into 1/8ths
- 3 carrotspeeled and grated
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp and 1 tsp olive oil
Nutrition: Per serving
- kcal24
- fat1glow
- saturates0.1g
- carbs3g
- sugars3g
- fibre1g
- protein0.6g
- salt0.01g
Method
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-ish
step 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).
