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. 

Ingredients;

200g 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) 

200ml water

1 tbsp oregano

10 basil leaves, chopped *optional

1 tbsp cornflour *if needed

Method

• 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.

If you want to make baby portions of pasta to use at a later date, make the pasta sauce and freeze in small freezer pots. These can be frozen for up to three months. To drefrost reheat in a pan or in the microwave and add to freshly cooked pasta.