Making your own home made pasta sauce means you can tailor it to your taste and you know what is going into it, no hidden sugar or salt! My young children are going through the fussy stage so this is a perfect way to blend up lots of veg to sneak into their diet. You don’t have to stick to the ingredients, but use up any left over veg in the pantry or fridge.
- Onion x 1
- Red Pepper 1/2 -1
- Garlic 1-2 cloves
- Tin of chopped tomatoes
- A glug of balsamic vinegar
- Black pepper
- Herbs fresh or dried (eg mixed herbs, basil, oregano)
Now chose extra veg that you have in the fridge or the pantry, for example
- Carrots x 2 small or 1 large
- Mushrooms x 6
- Courgette 1/2 – 1
- Aubergine 1/4
- Swede 1/4
Chop all the veg in to small pieces. Drizzle of olive oil in a saucepan and fry off the onion, garlic and then add the rest of veg. Fry for a few minutes until slightly soften. Add the tin of chopped tomatoes, glug of balsamic vinegar and season with black pepper and herbs. Bring to the boil and then simmer until veg is soft. If you want a chunky sauce leave it as it, otherwise use a blender or hand blender to make a smooth sauce. Be very careful when blending hot sauces and take care not to scald yourself with the sauce or steam.
If you have made to much then you can freeze in portions for when you haven’t got time to cook!
To make the meal nutritionally complete then serve with pasta and add a protein source (chopped meat, flaked fish or sprinkle grated cheese on top). If following a low protein diet (for certain rare metabolic disorders including PKU) then serve with low protein pasta. If watching the calories, have a little less pasta and serve with salad on the side.
Experiment with different veg and herbs and spices, why not try adding chilli to spice it up! Let us know any great combo’s you have tried.