Veggie Packed Pasta Sauce

Serves: 12|Prep: 30 min

This simple but delicious sauce is loaded with vegetables to boost your children’s vitamin intake. Serve over their favourite wholegrain pasta, zucchini noodles, brown rice or meatball dish for a satisfying, nutrient-boosting meal – perfect for the whole family. You can also use it as a tomato base for pizzas and recipes which call for tomato pasta sauce.

Ingredients

Method

1 leek, finely sliced
1 garlic clove, crushed
2 tbsp coconut or olive oil
1 carrot, peeled and grated
150g pumpkin, peeled and finely sliced
2 zucchini, peeled and finely sliced
½ cup spinach leaves, finely chopped
4 tomatoes, skin removed and chopped
400g tomato puree
1 tsp mixed Italian herbs
¼-½ cup of mozzarella, Gouda, goat’s or cheddar cheese, grated (optional)

1.	Heat oil in large saucepan, and add leek and garlic. Sauté for approx 5 mins or until transparent.
2.	Add remaining vegetables and sauté for approx 3 mins, add water if needed.
3.	Add mixed herbs, tomatoes, cover and cook for a further 15 mins on low heat.
4.	Add cheese, cook for a further 2 mins.
5.	Puree together and serve over your choice of pasta.

Tip:

If your child prefers a smooth texture blend the sauce. For a dairy-free version leave out the cheese. Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.