Veggie Tomato Pasta
A vibrant and nutrient-packed pasta dish that hides five different vegetables in a silky smooth sauce. It is a wonderful way to offer a variety of flavors and vitamins to your toddler in a familiar, comforting format.
Ingredients
- 2 tablespoons Olive Oil
- 2 small Onions
- 2 small Celery
- 0.5 small Red Bell Pepper
- 100 grams Butternut Squash
- 2 clove Garlic
- 1.5 tablespoons Tomato Puree
- 400 grams Canned Chopped Tomatoes
- 200 ml Vegetable Stock
- 1 tablespoon Fresh Thyme
- 500 grams Whole Wheat Pasta Shapes
- 50 grams Parmesan Cheese
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onions, celery, red pepper, and butternut squash, sautéing for about 5-8 minutes until softened.
- Stir in the crushed garlic and cook for one minute until fragrant.
- Add the tomato puree, canned tomatoes, vegetable stock, and fresh thyme.
- Bring the sauce to a gentle boil, then reduce the heat, cover, and simmer for 20 minutes until all vegetables are very tender.
- While the sauce simmers, cook the pasta in a separate pot of boiling water according to the package directions until soft, then drain.
- Remove the thyme stalks if using whole sprigs, then use an immersion blender to purée the sauce until completely smooth.
- Toss the cooked pasta with the veggie sauce and serve warm, topped with a sprinkle of grated parmesan if desired.
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