Serves 2 adults and 2 children

INGREDIENTS

• 2 red peppers
• 1 courgette
• 1 aubergine
• 1 onion
• 1 bulb garlic (10 cloves)
• 3 tbsp olive oil
• 400g tin capellini beans
• 400g tin chopped tomatoes (+1/2 tin water)
• 1 tbsp tomato puree
• 2 tbsp apple cider vinegar
• Handful fresh basil leaves

TO SERVE

• Cooked pasta
• Grated goat cheese
• Basil leaves

METHOD

1. Preheat oven to 180ºC/350ºF.
2. Chop the peppers, courgette, aubergine and onion into even-sized cubes and place them onto a baking tray.
3. Remove the loose outer skin of the garlic bulb, slice the top and place on the baking tray.
4. Pour over the olive oil and roast the vegetables for 25-30 minutes until they are soft and the aubergine is golden.
5. Using a spoon press the bulb of garlic to remove the soft flesh, then discard the empty skins.
6. Add all of the vegetables and garlic to a blender along with the remaining ingredients and blend until smooth and silky.
7. Store the sauce in sterilised jars in the fridge, or alternatively, use this recipe as a handy weekend meal prep to make your week days run even better.
8. Serve over pasta with a light grating of goat cheese and fresh basil.

👶🏻 Baby Tip

Store this pasta sauce in an ice cube tray. This way you can pop out a little cube of sauce when you want an easy dinner for your baby, quick! The frozen ice cubes melt quickly at room temperature or you can add the frozen cube to a small saucepan and heat up.

🧂 For Adults

Season the pasta sauce on serving - this way you have food for your family and your baby too!