I’ve been making this hidden veg pasta forever. I always like to vary the veg I use, but without fail the ingredients in this dish are always in my fridge.
I’ve said it before, I’m not a huge fan of hiding veg from little ones. It’s important that they discover tastes on their own. But, sometimes it has to be done, also it’s just a super yummy pasta sauce. This can also be used as a puree if you wanted.
Serve with pasta, spaghetti (I use wholewheat) or gnocchi and a sprinkle of cheese.
This recipe makes enough for a family of 4, 2 littles and 2 adults, plus leftovers for lunch or to stock the freezer.
INGREDIENTS
1tbsp Rapeseed Oil, Olive is fine
2 stalks of celery, roughly chopped
2 carrots roughly chopped
1 onion diced
3 cloves of garlic diced
1/2 bag of kale
1.5 tins of chopped tomatoes (keep tin for water)
Handful of fresh basil
1tbsp of italian herb seasoning
1 low salt veg stock cube (I use Kallo)
Pinch of salt & pepper
METHOD
Heat the oil in a pan with a lid.
On a medium heat fry the onion and celery
for 2-3mins.
Add carrots and fry for a further 3-4mins.
Add garlic, italian herb seasoning and crumble in stock cube and fry for 1min.
Add tomatoes, basil and 2tins of water (add more if required).
Stir in the kale.
Bring to the boil, cover and simmer on a low heat for 30mins.
Allow to cool for 10mins then blend until smooth.
Eat. Enjoy.