Easy Baby Pasta Sauce – Simple Weaning Recipe

• tomatoes

  cut into quarters

• red pepper↗1

  stem removed, seedless, coarsely chopped

• garlic cloves↗

  peeled

• zucchini↗

  with top and stem, thickly sliced

• red onion↗1

  peeled and cut into 1/8 pieces

• carrot↗3

  peeled and grated

• dried basil1 ст. л. tbsp
• dried oregano↗1 ст. л. tbsp
• olive oil↗1 ст. л. tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (convection). Arrange the tomatoes, red pepper, zucchini and red onion in a deep roasting pan, sprinkle with the dried herbs, add 1 tbsp olive oil and toss well. Roast for about 20 minutes.

2. 2

   While the vegetables roast, heat the remaining olive oil in a pan and sauté the carrots over medium heat for 5–6 minutes, then set them aside.

3. 3

   Transfer all roasted and sautéed vegetables to a blender, add the peeled garlic cloves and blend until almost smooth.

4. 4

   Combine the sauce with cooked pasta (fusilli works best as the sauce clings well) and mix well.

5. 5

   Leftovers can be frozen: pour them into ice‑cube trays – you’ll get portions ready for quick reheating.