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Pasta makes a perfect weaning-friendly finger food, and this Quick Cook sauce is packed with hidden vegetables – perfect for fussy eaters.
Tomatoes are packed full of lycopene – that’s what makes them rosy red. It’s a powerful antioxidant that helps to protect the body from things like sun damage and disease.
Serve stirred through hot pasta shapes. Sprinkle with cheese or nutritional yeast or add some protein-rich options like tinned fish or chickpeas for a balanced meal.
This recipe makes one large batch of pasta sauce. Thats about four to eight portions depending on your baby’s age (and appetite).
- Ingredients
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2 sticks of celery
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half a large onion
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2 medium carrots
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4 tomatoes
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1 red pepper
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1 heaped tablespoon of tomato puree
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1 teaspoon garlic powder
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1 teaspoon oregano
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black pepper (optional)
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oil for cooking
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- Method
- Peel your carrot, then dice alongside your red pepper into one to two-centimetre chunks. Place in the Quick Cook steamer basket and set to steam for 12 minutes.
- Meanwhile, finely dice your onion and celery in a pan with a splash of oil until soft. Add your herbs and seasoning for the last one or two minutes of cooking.
- By this stage, your carrot and pepper should have been steamed. Remove any cooking water, then tip into the blending jug and add in your diced tomatoes. Set to steam for a further minute, then blend for 15 seconds.
- Once pureed, tip in your fried onion, celery, and herb mix, alongside the tomato puree. This pasta sauce can be made chunky or smooth, so simply blend again using the pulse function to achieve the consistency you desire.
- Storage
- This pasta sauce will keep in the refrigerator for three days in a well-sealed container or covered bowl, or you can freeze it in individual portions or one large portion for up to three months.
- Explore the Range
- Weaning Essentials
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More Weaning Recipes
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- /content/documents/en-au/pages/parent-library/newborn-baby/feeding/weaning/recipe-blueberry-french-toast
