Name: Weaning recipe: Easy baby pasta sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 24 servings
Ingredients: approx 12 medium-sized tomatoes quartered; 1 red pepper stalk removed, de-seeded and roughly chopped; 3-4 garlic cloves peeled; 1 large (or 2 smaller) courgettes topped and tailed and thickly sliced; 1 red onion peeled and cut into 1/8ths; 3 carrots peeled and grated; 1 tbsp dried basil; 1 tbsp dried oregano; 1 tbsp and 1 tsp olive oil

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

Ingredients

approx 12 medium-sized tomatoes quartered

1 red pepper stalk removed, de-seeded and roughly chopped

3-4 garlic cloves peeled

1 large (or 2 smaller) courgettes topped and tailed and thickly sliced

1 red onion peeled and cut into 1/8ths

3 carrots peeled and grated

1 tbsp dried basil

1 tbsp dried oregano

1 tbsp and 1 tsp olive oil

Instructions

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.

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.

3 Combine all the ingredients in a food processor and blend until smooth-ish

4 Stir into cooked pasta (fusilli works best as the sauce clings so well to it).

5 Any leftover can be frozen (try freezing in ice cube trays for perfect baby-sized portions).