Hidden Veggie Pasta

If you have a "beige eater", try this recipe! Disclaimer, when my 4 year old was 2, he would often spit this out and hated it. He now loves it (exposure is everything! Serve a little bit of pasta separately in addition to pasta with the sauce). 

For babies, you can serve this sauce as a puree! You may like to add some organic beef liver (2-3 capsules sprinkled in) for some extra iron (particularly helpful if you have a toddler who has a meat aversion). 

Ingredients

60-70g kent pumpkin (roughly chopped)
7 cherry or grape tomatoes
1 zucchini (roughly chopped)
1 onion (roughly chopped)
2 cloves garlic
1 can four bean mix (thoroughly rinsed)
1 jar of passata
Pasta of choice (i've been loving fresh pasta as it takes 2 minutes to cook and is a game changer when my toddlers are hangry)

Optional: Meatballs (I love cleaver's organic), Parmesan cheese to serve or bacon (fry before adding the sauce to the pan)

Note** all of the vegetables are optional! If you have an extremely fussy eater, i'd start with one or two veg (+ onion and garlic) and slowly work your way up to more. 

Method

Preheat oven to 180 degrees. Place all vegetables in a roasting tray and drizzle with olive oil. Cook for 35-40 minutes or until tender & tomatoes have blistered. 

Place meatballs on a separate tray, drizzle with olive oil and put in the oven. 

Once the vegetables are cooked, put all of them with the four bean mix in a blender (or use a blending stick) and combine until smooth. 

Add smooth mixture to a saucepan with a whole jar of passata and bring to the boil then simmer on low heat for 5 minutes.