Veggie-Loaded Pasta Sauce
This veggie-loaded pasta sauce is the tastiest way to introduce your babies and toddlers to seven different veggies!
Servings: 6
Calories: 392kcal
Ingredients
- 3 cups diced tomatoes fresh or canned (see recipe notes)
- 1 carrot thinly sliced (see recipe notes about veggies)
- 2 stalks celery
- 1 large bell pepper diced
- 1 large onion sliced
- 1 cup sliced zucchini about 1 small zucchini
- ¼ cup sun-dried tomatoes packed in oil
- 4 cloves garlic
- 2 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon dehydrated onion
- ¾ teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried fennel
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¾ cup cooked navy beans from canned or boiled from dry
- 410-500 g of dry uncooked pasta
- Parmesan cheese for serving
- Fresh basil for serving
Instructions
- Preheat the oven to 425°F.
- Place everything in a 9x12 pan or casserole dish. Bake for 40 to 60 minutes or until everything is cooked really well and soft. It will smell amazing.
- Remove from the oven and add in the navy beans.
- Allow to cool slightly and then transfer to a blender. Blend until smooth.
- Cook and drain the pasta according to the package instructions. Add sauce and stir.
- Serve with grated parmesan cheese and fresh basil ribbons (if available).
Video
Notes
Tomatoes: you can use either freshly chopped or canned tomatoes
Veggies: this recipe is easily adaptable to what you have in the fridge! Simply measure out 5 cups of chopped, diced, or shredded veggies.
ALLERGEN INFO: Pasta contains wheat, a top allergen. Skip the parmesan cheese for a cow’s milk allergy.
Nutrition
Calories: 392kcal | Carbohydrates: 71g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 471mg | Potassium: 817mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2553IU | Vitamin C: 46mg | Calcium: 97mg | Iron: 4mg
