Roasted Baby Pasta Sauce for Weaning

Name: Roasted Baby Pasta Sauce for Weaning
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 24
Ingredients: 12 medium tomatoes, quartered; 1 large courgette, thickly sliced; 1 red pepper, deseeded and roughly chopped; 3 carrots, peeled and grated; 1 red onion, cut into wedges; 4 cloves garlic, peeled; 2 tbsp olive oil; 1 tbsp dried basil; 1 tbsp dried oregano

This roasted baby pasta sauce is packed with tomatoes and vegetables for a naturally sweet, gentle flavor that is ideal for weaning. The sauce blends into a soft, spoonable texture that coats small pasta well and freezes beautifully for easy baby meals.

Servings24 Portions

Prep Time5 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

tomatoes, quartered
12 medium
courgette, thickly sliced
1 large
red pepper, deseeded and roughly chopped
1
carrots, peeled and grated
3
red onion, cut into wedges
1
garlic, peeled
4 cloves
olive oil
2 tbsp
dried basil
1 tbsp
dried oregano
1 tbsp

Step-by-Step Instructions

Preheat the oven to 180C fan. Add the quartered tomatoes, chopped red pepper, sliced courgette, red onion, garlic, dried basil, dried oregano, and 1 tbsp olive oil to a deep roasting tray. Toss well, then roast for about 20 minutes until the vegetables are softened.

While the vegetables roast, heat the remaining 1 tbsp olive oil in a frying pan over medium heat. Add the grated carrots and cook gently for 5 to 6 minutes until softened, then remove from the heat.

Transfer the roasted vegetables and softened carrots to a food processor or blender. Blend until mostly smooth, leaving a little texture if preferred. Let the sauce cool slightly before blending if needed.

Stir the sauce through freshly cooked pasta. Fusilli works especially well because it holds the sauce nicely, but any small pasta shape is suitable for babies.

Cool any leftover sauce completely, then refrigerate or freeze in small portions. Ice cube trays are useful for storing baby-sized servings.