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Veggie packed pasta sauce in a saucepan

Weaning recipe: Easy baby pasta sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 24 baby sized portions

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
Nutrition: Per serving
HighlightNutrientUnit
kcal24
low infat1g
saturates0.1g
carbs3g
sugars3g
fibre1g
protein0.6g
salt0.01g
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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

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).

Goes well with

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