All my children love this: it’s their favourite and they ask for it all the time. What’s good about this sauce is that you can make it on the spot and stir it straight through some hot pasta. Add some shredded chicken or garlic prawns for a bigger meal.
few slices of Cheddar cheese and extra grated on top (optional)
400g-tin plum tomatoes
3 tablespoons extra virgin olive oil
sprinkle of salt and pepper (for children over 12 months)
To roast the pepper and carrot-Preheat the oven to 220°C/200°C Fan/Gas 6. Cut the pepper in half and discard the stalk and seeds, chop the ends of the carrot, peel and halve. Place on a baking tray and roast for 30 minutes. Personally I don’t brush them peppers with oil, but you could.
Cook the pasta according to the package instructions.
Meanwhile, put all the other ingredients in a food processor and blitz until smooth.
Drain the cooked pasta and stir the sauce through before serving and top.
Adults may prefer to have their sauce heated first and for extra flavour to be added. Mixed herbs bump up the flavour, as do a few drops of tamari or chilli sauce.
* Left over sauce keeps for up to 5 days in the fridge
* Freezable for up to 6 months- but you must either blanch the carrot for 5 minutes or heat the sauce for 5 minutes if using it raw then leave to cool completely before freezing.
*You can also store and freeze the pasta but for best results freeze the sauce separately and make the pasta fresh for when you need it.
Make the green tuna in quick time and put the potato in the oven while you play some games or take the children to see the neighbours, if they haven’t already turned their lights out, to pretend they aren’t home!
Pierce the potatoes deeply several times with a fork, then place them directly on the oven shelf. Cook for about 1 hour and 15 minutes, or until soft and cooked through (stick a knife in one to see if it’s tender).
For the green tuna, put all the other ingredients except for the tuna into a small food processor (or in a small bowl and use a hand held blender). Blitz until combined, give it a few stirs in between. Add a few drops of water if necessary.
Flake the tuna into a bowl and then pour the green pesto sauce over the tuna. Leave to stand while the potato bakes
Once the potatoes are cooked, slice them open, fill with the green tuna and serve.
* For a crispy skin, coat the potatoes in olive oil and rub with a little sea salt.
Something a little different for the Halloween season, with lots of vitamin C-packed veg to help fight off the autumn cold. The black rice is a favourite in our house, but it does take longer to cook so I usually save it for the special occasion or just when time permits – meaning when I remember to get it on in time!