1 cup = 250ml ; 1 tablespoon = 15ml ; 1 teaspoon = 5ml
- 1 tablespoon Oil
- 143 g (or) 1 cup (or) 2 medium Carrot chopped
- 166 g (or) 1.5 cups (or) 1 medium Courgettes chopped
- 47 g (or) ⅓ cup Green Pepper chopped
- 185 g (or) 1 cup (or) 1 large Sweet Potato chopped
- 400 g (or) 2 cups (or) 1 tin Tomato
- as required Salt
- as required Pepper
- 1 teaspoon Oregano
- ½ teaspoon Basil
- 3 cloves Garlic
- 293 g (or) 3 cups Pasta (rotini or penne) cooked (563 gms)
- 125 ml (or) ½ cup Double Cream
To make hidden vegetable pasta sauce:
Heat oil in a skillet/pan over medium low flame.
Once oil is hot, add garlic, carrot, courgettes, green peppers, sweet potato and salt. Mix well, close the lid and cook for 8-10 minutes until vegetables soften.
Now add tinned chopped tomatoes, basil, oregano, pepper, mix well and cook for 5 minutes.
Switch off the flame and let it cool completely.
Transfer the contents to a blender/mixer and grind until smooth.
To make hidden veggie pasta
In a deep bottomed pan add required amount of vegetable sauce and cream.
Stir and let sauce bubble over medium low heat.
At this point, check the seasoning and add if required.
Put cooked pasta and stir until well combined.
Enjoy delicious and creamy vegetable pasta.
Store the remaining sauce in a glass jar in fridge or freezer.
I've used rotini pasta. Feel free to use any pasta that you have in hand.
Adjust seasoning and spices to your kid's taste.
Skip ground pepper and cumin if you are making it for toddlers.
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Calories: 1991kcal | Carbohydrates: 301g | Protein: 51g | Fat: 67g | Saturated Fat: 32g | Cholesterol: 174mg | Sodium: 855mg | Potassium: 3133mg | Fiber: 26g | Sugar: 37g | Vitamin A: 52976IU | Vitamin C: 120mg | Calcium: 446mg | Iron: 11mg