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3-Minute Pasta Sauce

Rebecca Wilson

by Rebecca Wilson from What Mummy Makes

This three-minute pasta recipe from baby weaning expert, What Mummy Makes, is quick, simple and can be easily adapted for vegans.

From the book


Pushed for time and need a super-quick meal with minimal effort? Try this smokey tomato and herb pasta sauce – ready in just 3 minutes! This is perfect for lunch or dinner, and is even a winner in packed lunch boxes, served hot or cold.

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125g (4½oz) dried quick-cook penne
large handful frozen peas or broccoli, chopped into small florets
1½ tbsp tomato purée (paste)
1 tsp garlic purée (paste), or 1 garlic clove, crushed
½ tsp mixed dried herbs
1 tsp smoked paprika
50g (1¾ oz) grated Cheddar or 1 heaped tbsp nutritional yeast (to make vegan)
freshly ground black pepper
a few basil leaves, to garnish (optional)


Bring a pan of water to the boil and add the pasta and peas or broccoli. Cook for 5 minutes or according to the pasta packet instructions.

Meanwhile, in a medium microwavable bowl, combine the tomato purée, garlic purée, grated cheese, mixed herbs, smoked paprika and a pinch of black pepper. Stir well.

Add 2 ladlefuls of the pasta cooking water – about 150ml (5fl oz) – and give it a good mix. If you have a microwave, give it a blast for 2 minutes, as this will give a silkier finish. However, you can skip this step if you don’t have one – it’ll still be yummy!

Once the pasta and veg are cooked, drain and stir through the sauce quickly while the pasta is still piping hot. Serve with an extra grating of cheese, and a few basil leaves, to garnish.


Use nutritional yeast as a dairy-free substitute for cheese. Although it won’t melt like dairy cheese, it will add a savoury cheesy taste to your meal, as well as adding extra protein, vitamins and minerals to the dish.


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From the book: What Mummy Makes

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