Pasta Shells with Veggie Sauce
This fresh tomato sauce is very tasty and, because it has vegetables and cheese blended into it, it is more nutritious than an ordinary tomato sauce.
|1||medium carrot, peeled and sliced|
|100g / 4oz||cauliflower, cut into florets|
|3 tbsp||tiny pasta shells or other tiny pasta shapes|
|25g / 1 oz||butter|
|300g / 11oz||ripe tomatoes, skinned, deseeded and chopped|
|50g / 2oz||grated Cheddar cheese|
Put the sliced carrot into the bottom of a steamer. Cover with boiling water and cook over a medium heat for 10 minutes. Put the cauliflower florets in the steamer basket over the carrots, cover and cook for 5 minutes or until the vegetables are tender. Cook the pasta shells in boiling water according to the packet instructions.
Meanwhile, melt the butter and sauté the tomatoes for about 3 minutes or until mushy. Stir in the Cheddar cheese until melted. Blend the cooked carrots and cauliflower together with the tomatoes and cheese. Mix with the pasta shells.