Veggie loaded pasta sauce

Mandy Sacher

Mandy Sacher

Child nutrition expert and mother of two, Mandy Sacher, is a Paediatric Nutritionist and SOS Feeding Consultant. Her private practice focuses on prenatal and childhood nutrition, helping parents and mums-to-be feed their children healthy, nourishing foods right from the start. Mandy’s philosophy is simple: train children’s taste buds to enjoy nourishing, nutritionally beneficial foods early as possible to ensure optimal development and establishment of lifelong healthy eating behaviours. After the birth of her first child in 2010, Mandy became increasingly aware of the lack of nutritionally sound information available to first-time parents. She was alarmed at the amount of baby and toddler foods marketed as ‘healthy’ when the sugar, salt and preservative contents were overly high. Mandy realised the journey to junk food can begin with the squeezie yoghurts we are fed or the teething rusks given to us. Mandy’s career in children’s health spans more than a decade – in 2006, she, along with other paediatric experts, founded the MEND Programme, an independent, not-for-profit organisation established to research and prevent obesity in children. Mandy and her colleagues at MEND developed one of the world’s only proven weight-loss treatments for obese children, now based on ten years of research and clinical trials. For the past five years Mandy has consulted to daycares on implementing more nutritious whole food menu plans and also privately to parents with children of all ages. Wholesome Child’s nutritional workshops are held at preschools, mother’s groups, non-profit organisations and medical practices.
Updated on Jun 14, 2024 · 1 min read
Veggie loaded pasta sauce

Ingredients


1 tbs extra virgin olive oil

1 leek, finely diced

2 garlic cloves, diced

1 cup (14 0g) butternut pumpkin, peeled and finely diced

2 medium-sized zucchini, finely diced

1 medium-sized carrot, grated

1/2 cup (15g) baby spinach , chopped

4 medium-sized tomatoes, finely diced

400g tomato passata

1 tsp Italian herbs

Sea salt and pepper, to taste

1/3 cup (30g) gauda or mozzarella , grated

Method

1. Heat oil in a large saucepan. Add leek and garlic and cook for 3 mins or until soft

2. Add pumpkin, zucchini, carrot, spinach, tomatoes, tomato passata, herbs and salt and pepper and cook, covered on medium heat for 15 – 20 mins or until vegetables are soft.

3. Stir through cheese and serve on top of pasta or rice or with some meat.

4. Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.

Tip

If your child prefers a smooth texture blend the sauce. For a dairy-free version leave out the cheese.


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