Hidden Veggie Pasta Sauce

(this could also be used as a veggie soup!)

Ingredients:

• ¼ cup extra virgin olive oil

• 1 red capsicum

• 1 carrot

• 1 zuchini

• 1 stick celery

• ½ onion

• 2 garlic cloves

• 1 teaspoon dried oregano

• 1 teaspoon dried rosemary

• Salt

• 1.5 cups of Chicken stock (or use 1 large stock cube and 1.5 cups water)

• Spiral pasta

Method:

1. Preheat oven to 180 degrees Celsius

2. Chop up all the vegies (skin on) into small pieces (approx 1cm size) and place onto a oven tray and place onto a oven tray

3. Chop garlic into small pieces

4. Mix all vegies and garlic well, then sprinkle over rosemary and oregano

5. Season with a little salt

6. Pour olive oil evenly over vegies

7. Give the vegies another little mix and make sure they are spread out evenly in the oven tray

8. Bake for 30 mins until golden.

9. Remove from oven and let sit for 5-10 mins, then blend very well with the stock or water mixture – the finished product will look like a pumpkin soup colour and texture.

10. Cook pasta in boiling water for approx. 12 mins (follow instructions on pack), then strain

11. Stir through the “hidden veggie” sauce and serve!

Notes:

If you child won’t have any green flecks, you may need to reduce or omit the herbs to start with.