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...
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.


Related Articles

Loved this article?

Share with a friend

Hey parents!

img-1
img-2

Get paid to review the latest brands and products

Join Now - it’s FREE