Red Pepper Pasta
A really quick and easy pasta sauce for your baby. No hidden nasties and you don't even need any tinned tomatoes! This is a great lunch or dinner dish for the whole family to enjoy. Suitable from six months.
Servings 1
Ingredients
- 200 g pasta
- 2 salad tomatoes chopped
- 1 red pepper chopped
- 2 red onions diced
- 10 cherry tomatoes halved (can use an extra two salad tomatoes instead)
- 200 ml water
- 1 tbsp oregano
- 10 basil leaves chopped *optional
- 1 tbsp cornflour *if needed
Instructions
- Cook the pasta as per the packet instructions.
- Meanwhile, put the two salad tomatoes, 1/2 of the red pepper and one red onion together in a food processor and blitz for 30 seconds.
- Fry the cherry tomatoes, the other half of the red pepper and the other red onion for a few minutes.
- Add the mixture from the food processor to the pan and mix well.
- Add the water, oregano and basil leaves, mix and simmer for five minutes until the mixture has reduced slightly.
- Using a hand blender, blend to a smooth or slightly lumpy consistency.
- If the texture is too runny add a cornflour paste (1 tbsp cornflour & 1 tbsp water mixed).
- Once the pasta is cooked and drained add the sauce to the pasta and serve.
Notes
If you want to make baby portions of pasta to use at a later date, make the pasta sauce and freeze it in small freezer pots. These can be frozen for up to three months. To defrost reheat in a pan or in the microwave and add to freshly cooked pasta.
