
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.
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.
For a thinner consistency, loosen the sauce with a splash of warm water or unsalted pasta cooking water before serving. Skip added salt for baby portions, and always check the texture is appropriate for your child's stage of weaning. The sauce keeps in the fridge for up to 3 days or in the freezer for up to 3 months.




