Pasta Shells with Veggie Sauce
Annabel Karmel's quick cheesy pasta is perfect for weaning little ones and is packed with nutritious veg.
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Introduction
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.
Ingredients
| 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 |
Method
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.
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