Veg Packed Pasta Sauce
Here Erica, , Certified Child Sleep Consultant, shares her recipe for Veg Packed Pasta Sauce, a super versatile sauce.
Tell me a little about yourself
Hi there! I’m Erica Hargaden, Certified Child Sleep Consultant with my practise Babogue and Mum to 3 crazy kids. I am very passionate about healthy living for my family. We prioritise our sleep, exercise, nutrition and mindfulness daily. However, I have fussy eaters and I have had to work hard to encourage them to enjoy food.
Why do you recommend this recipe?
This veg packed pasta sauce is simply so versatile. I use it for Spaghetti Bolognese, alternative pasta dishes and for my pizza sauce. It is packed full of veg but it doesn’t bring the groans from the children that I found with other recipes I tried because it is blended. When I ask my children what their favourite dinner is it is my Spaghetti Bolognese or their NaNa’s Roast Chicken Dinner!
What do you find is the biggest challenge in growing happy, healthy eaters?
Those fussy stages that occur in the toddler and preschool phases can be hard to navigate I found. You could have a super eater who will eat everything one day and the next nothing works. I found that very challenging. For a long time I had to focus on plain but wholesome foods. However, over the last few years and in particular through 2020 I focused on cooking 1-2 new things a week to challenge their palates and I have seen slow but positive results.
What’s the one thing you find works with your family to help with this challenge?
Family meals are a great help. Sitting , trying new things as a family has worked very well for us. When they see us enjoying our meal and are distracted by chatting through the day – before they know it, they have finished their meal. I have also found limiting snacks a huge help. On the days where I allow even the simplest snacks of fruit I find there is a negative impact on hunger for mealtimes.
Veg Packed Pasta Sauce
It’s easy to make, delicious and healthy
- 1 red onion chopped
- 2 garlic cloves crushed
- 1 leek chopped
- 2 stalks of celery
- 4 carrots chopped
- 150g chopped mushrooms
- 1 courgette chopped
- 2 x 400g tin tomatoes
- 400ml Passatta (Basil & Orgeno)
- 1 tbsp Basil
- 1 tbsp Oregano
- 1 Chicken Stock Pot
- Heat Oil (I use coconut) in a saucepan on a medium heat.
- Fry off onion, garlic, leek & celery for about 8 mins
- Add carrot & fry off for another 7 mins
- Add mushrooms & fry off for another 7 mins or so
- Add courgette & again fry off for about 7 mins.
- Add the tinned tomatoes, passata, herbs & stockpot.
- Bring to boil & then turn down to simmer with lid on for about 30 mins or until the carrots are soft.
- Remove from heat & blend with a handheld blender until smooth.
Find out more about Erica, Certified Child Sleep Consultant with her practise Babogue, https://babogue.com/