more veggies = more better!
Born from the time I needed to get more veg into my fussy kids, this recipe has been kept alive by the fact it's super delicious and super good for you. anything goes in the sauce (although I tended in the early days to keep it in the same colour family so nobody would be suspicious - think capsicum, tomato, carrot, sweet potato, pumpkin, etc) and you can make it as smooth or as chunky as you like. Comfort food ahoy!
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
peopl
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Ingredients
- 1 large organic brown onions peeled and diced
- 3 cloves organic garlic peeled and minced
- 2 medium organic carrots diced
- 1/2 small organic red capsicum deseeded and chopped
- 2 tins organic tomatoes or use 2 kilos of fresh
- 1 small organic sweet potato peeled and diced
- 2 tablespoons organic tomato paste
- 2 teaspoons organic sugar I usually use raw sugar or brown sugar although any will do.
- organic pasta cooked according to package directions but stopped 2-3 minutes before the end of cooking time so it can finish cooking in the oven.
- 2 cups organic tasty cheese grated
- 1 cup organic mozzarella cheese cut into cubes
Ingredients
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Instructions
- In a large pot, saute the onion and garlic over low-medium heat in a little olive oil until soft.
- Add the carrot, capsicum, sweet potato and tomatoes to the pot with a little water if needed, and cook until soft.
- Blend the soft veggies and taste for seasoning. Here is where you add the tomato paste and sugar, and add salt and pepper to your liking.
- Add to the cooked pasta and stir to coat.
- Tip everything into a large baking dish and tuck the mozzarella cubes into pasta. Top with the grated cheese and bake in a 180C oven for about 30 minutes until pasta and cheese is hot and bubbling.
