Pasta & Sauce With Seasonal Veggies

 
  • Pasta and sauce with seasonal veggies recipe
  • Under 10 minutes to prepare
  • 30-60 minutes to cook
  • 2 adults and 1 baby with tomato sauce to keep for next time.
  • How to make

1 onion
1 stick celery
A splash of oil for cooking (olive, coconut or whichever you prefer)
1 clove garlic
1 tin of tomatoes
1 tbsp tomato puree
2 tsp mixed dried herbs
A large handful of carrots
A large handful of leeks
170g pasta (gluten free pasta can be used)
Grated cheddar or Parmesan cheese or vegetarian equivalent for topping (optional)

Step 1

Peel and very finely chop the onion and celery, then sauté over a medium/low heat in a pan with a splash of oil for about 5 minutes until soft. Crush in the garlic and cook for another minute

Step 2

Add the tinned tomatoes, tomato puree and herbs and cook for about 10 minutes until the flavour intensifies. This makes the basic tomato sauce, which can be blended to a smooth consistency or left chunky

Step 3

Meanwhile peel and finely chop the carrots and leeks (into baby bite sized pieces) then steam the carrots for about 20 minutes, adding in the leeks for the final 5 minutes of cooking time

Step 4

Cook the pasta according to the instructions on the packet, then drain

Step 5

Drain the steamed vegetables and serve over the freshly cooked pasta with as much of the homemade tomato sauce as you like. Optional - add some grated cheese on top to finish the dish

Step 6

You can mash or blend the carrots and leeks into the sauce for a smoother texture, or even blend the entire dish into a puree for younger babies if you like. Adjust the consistency until just right for your little one

Contains

  • Celery

Print this recipe

Recipe notes

For this recipe we have chosen to use carrots and leeks, but you can use any seasonal veg you like, such as peas, broccoli, red pepper etc. - whichever you prefer (but not potatoes as these are too starchy).

Try adding some hot cooked fish or meat for added protein, and serve alongside some fresh green leaves. Some crushed pine nuts or seeds make a good vegan alternative to cheese to finish off the dish.

Small ‘baby’ pasta shapes can be used if your little one prefers to eat with a spoon. Alternatively, some babies like to pick up regular size fusilli or penne pasta with their fingers and take a bite… try both and see which they prefer.

You will probably have some tomato sauce left, which can be kept in the fridge for up to 3 days or frozen.

More tasty recipes to try