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.
Purple PastaPrint Recipe
- 400-600g pasta shapes (approx. 200g for 2 people)
- 1 red pepper (raw or roasted)
- 3 small ready-cooked beetroots
- 1 carrot (raw or roasted)
- 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)
Start with getting the pasta to the boil, cooking it 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.
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.
* 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.