Tuesday, 23 June 2015

"Creamy" Tomato Pasta Sauce

I use this pasta sauce as a base for so many other dishes. Why not try it for yourself?


1 tbsp organic rapeseed or olive oil. 
1 small courgette, grated. 
1 medium carrot, peeled and grated. 
1 small white onion, finely chopped. 
400g tin tomatoes, preferably organic
1/2 low salt vegetable stock cube (see here)
100mls water 
100ml milk equivalent: milk replacement formula, oat- or almond-based milk

Opt for fresh, seasonal veggies where possible. 

Optional substitutions or extras:
100g grated butternut squash
1 small finely diced red pepper
1 Garlic clove 


1.  Place the onion in a heavy bottomed saucepan and fry in the oil until soft. 
2. Mix in the grated courgette and carrot and continue to fry on a medium heat. 
3. Once sweated down, mix in the tin of tomatoes, and stock cube and add the water
4. Cover and simmer for approximately 20-30mins. 
5. Once the sauce has reduced down, add in 6 scoops of milk replacement formula, or  enough plant-based milk to make the sauce the desired consistency. 
6. Allow to cool before serving

Blend as age appropriate for your baby. Older babies can have it as it is. 

Can be frozen. I divide it into ice cube trays to allow easy portioning. 

Serving ideas:

Defrost and mixed with pasta for a simple lunch

Mix in with cooked couscous for an easy lunch time dish. 

Use as the base for beef bolognese or tuna pasta stars

Also makes a great tomato base for older children to get hidden veggies into them! 

See more of my dairy free recipes. 

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