Looking for a way to incorporate more veggies into your little one's diet? Or maybe do you have a toddler who will only eat pasta and tomato sauce? Then this recipe is for you!
The cooked veggies add a cheesy, creamy element to the sauce and of course inject a whole lotta nutrients. You can basically use any vegetables you like, but try to stay away from stronger, bigger flavours like broccoli.
I used my @catchy silicone moulds to store the remaining sauce for future meals!
INGREDIENTS
- 2 carrots, roughly chopped
- 2 zucchinis, roughly chopped
- ½ pumpkin, skin off, roughly chopped
- 2 capsicums, roughly chopped
- 1 tin of basil tomatoes
- 100ml beef bone broth
- 2 tsp coconut sugar
METHOD
- Preheat oven to 180 degrees. Line a baking tray with baking paper. Spread the vegetables out over the tray. Bake in the oven for 45 minutes or until cooked.
- Heat up a large pot and add the tinned tomatoes. Stir in the coconut sugar and bone broth. Add the cooked vegetables.
- Blitz it together with a hand mixer until smooth. Taste and season with salt and pepper if necessary. If you want it more creamy, you could add some coconut milk.
- Serve with pasta.
Recipe c/o @tulipstastebuds
