Creamy Carrot and Squash Pasta Sauce May 05 2014, 0 Comments
I have been using this as a pasta sauce for the past 2 years and my kids love it. We sometimes add a tablespoon of red pesto sauce if there happens to be a jar open.
100g Carrots chopped
175g Butternut squash
20-30g of red, orange or yellow pepper (optional)
30ml Double cream
Small pinch of dried sage
20-40g Finely grated mature cheddar cheese
Steam the carrots and butternut squash for 15 minutes or until the vegetables are soft. Add the pepper after 10 minutes if including it. Blend the vegetables with the cream until the mixture is your preferred consistency (add a little of the steamer water if you need more liquid). I keep it slightly textured but not lumpy. Add the cheese into the mixture and stir in. It's up to you how much cheese you add. If you prefer not to add the cream you can add a little bit of chicken or vegetable stock instead but I love the richness of the cream and it's only a little bit.
Serve mixed into pasta. You can start by using pasta stars or Orzo Pasta for weaning babies and move up to pasta twirls or spirals that are easy for toddlers to handle. I generally store the pasta sauce and cook the pasta each time as it saves space in the freezer.
The above ingredients will fill approximately 3-4 pouches.