Weaning recipe: Easy baby pasta sauce

Pack in the veg in this easy pasta sauce. Created especially for young children, it’s a healthy sauce that will get young ones familiar with new flavours

  • Prep:5 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 24
  • fat 1g
  • saturates 0.1g
  • carbs 3g
  • sugars 0g
  • fibre 1g
  • protein 0.6g
  • salt 0.01g


  • approx 12 medium-sized tomatoes, quartered
  • 1 red pepper, stalk removed, de-seeded and roughly chopped
  • 3-4 garlic cloves, peeled
  • 1 large (or 2 smaller) courgettes, topped and tailed and thickly sliced
  • 1 red onion, peeled and cut into 1/8ths
  • 3 carrots, peeled and grated
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tbsp and 1 tsp olive oil


  1. Set the oven to 180 (fan assisted). Place the tomatoes, red pepper, courgette and red onion in a deep baking tray. Sprinkle over the herbs and add the tablespoon of olive oil and mix well. Cook for around 20 minutes.

  2. Meanwhile heat the remaining olive oil in a pan and gently fry the carrots on a medium heat for 5-6 minutes then set aside.

  3. Combine all the ingredients in a food processor and blend until smooth-ish

  4. Stir into cooked pasta (fusilli works best as the sauce clings so well to it).

  5. Any leftover can be frozen (try freezing in ice cube trays for perfect baby-sized portions).

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