BLW My Baby’s First Pasta Sauce
This gorgeous vegetable pasta recipe is full of flavour and introduces so many new tasty healthy vegetables, so we know it will be perfect as your baby's first pasta sauce.
Ingredients
- 2 red peppers
- 1 courgette
- 1 aubergine
- 1 onion
- 1 bulb garlic 10 cloves
- 3 tbsp olive oil
- 400 g tin cannellini beans
- 400 g tin chopped tomatoes +1/2 tin water
- 1 tbsp tomato puree
- 2 tbsp apple cider vinegar
- Handful fresh basil leaves
- Cooked pasta
- Grated goat cheese
- Basil leaves
Method
- Preheat oven to 180°C/350°F.
- Chop the vegetables and place them onto a baking tray. Remove the loose outer skin of the garlic bulb, slice the top and place on the baking tray. Pour over the olive oil and roast the vegetables for 25-30 minutes until they are soft and the aubergine is golden.
- Using a spoon press the bulb of garlic to remove the soft flesh, then discard the empty skins. Add all of the vegetables and garlic to a blender along with the remaining ingredients and blend until smooth and silky.
- Store the sauce in sterilised jars in the fridge, or alternatively, use this recipe as a handy weekend meal prep to make your week days run even better.
- Serve over pasta with a light grating of goat cheese and fresh basil.
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