Spaghetti with (versatile) tomato and vegetable sauce
- 1 portion spaghetti or 2 ounces
- 2 Tbsps oil
- 1 onion
- 1 carrot
- ½ stalk celery
- 1 cup broccoli
- 1 cup cauliflower
- ½ cup peas
- 3 tomatoes
- ½ cup fresh basil leaves
- 2 tsps pepper
- 2 tsps mixed herbs
- 3 cups chicken stock or vegetable stock
- 2 tsps salt
- ¼ cup parmesan cheese
- Put spaghetti to boil and cook as preferred by your kid.
- In a pan, heat oil and add onion to sauté.
- Chop the rest of the vegetables (except peas) finely.
- When onions are translucent, add all the vegetables and cook for 3-4 minutes.
- Vegetables will start to get soft.
- Add chopped tomatoes. You can replace it with canned tomatoes or tomato puree also in same quantity.
- Cook for another 2-3 minutes.
- Add basil and the seasonings (except salt).
- Add 2 cups stock (or water), bring it to boil, and then let it simmer for 5-8 minutes covered.
- Take it off the flame and allow it to cool completely.
- Once it cools down to room temperature, blend it into a smooth puree using an immersion blender.
- Sieve if necessary.
- Bring it back to flame. Adjust the thickness of the puree by adding more stock or water as needed and bring to the sauce consistency.
- Taste and add salt as needed. If you are using stock, 1 tsp salt would be enough. If you have used water, 2-3 tsp salt should do.
- Serve spaghetti in a bowl, pour the sauce over.
- Grate some parmesan and serve.
- The recipe can be used as puree for a toddler also.
- You can use the sauce over your pizza and top it with their favorite toppings, and they will never know about the veggies hiding in their pizza.
- This recipe also works great as soup. Adjust the seasonings and consistency and serve with a dollop of butter and bread on the side.