Summer vegetable pasta
Time: 40 mins
Serves: 4-6
A healthy veggie delight for all the family.
Ingredients
- 2tbsp olive oil
- 2 leeks, trimmed and finely sliced
- 2 cloves garlic, crushed
- 1 stick celery, trimmed and finely diced
- 2 carrots, peeled and finely chopped
- 400g tinned plum tomatoes in juice
- 4tbsp tbsp tomato purée
- 4 fresh ripe tomatoes, roughly chopped
- 2 handfuls of green beans
- 400g pasta – penne or farfalle are toddler-friendly shapes
- Grated Cheddar or Parmesan cheese
Method
- Heat the oil in a heavy-based saucepan, then gently fry the leeks, garlic, celery and carrots for 10 mins or until soft.
- Add the plum tomatoes and their juice, tomato purée, fresh tomatoes and 200ml water. Cook for 15-20 mins, until reduced slightly. Purée to a smooth sauce using a hand-held blender or food processor.
- Cook the pasta in a big pan of boiling water and add a handful of green beans a few minutes before the end of cooking, to blanch. Drain.
- Add enough pasta sauce to coat the pasta, sprinkle with grated cheese and serve.
