This meal is quicker to get on the table than oven chips and it's full of fresh vegetables – making it perfect for kids
Ingredients
- 350g pasta
- 1 carrot, roughly chopped
- ½ small onion, roughly chopped
- ½ stick celery, roughly chopped
- 6-8 ripe plum tomato, roughly chopped
- 1 tsp dried oregano
- 1 tsp red pesto
- 2 tbsp raspberry vinegar
- grated parmesan and basil leaves, to serve
Method
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Cook the pasta according to the pack instructions. Meanwhile, add everything else apart from the parmesan and basil to a food processor and whizz together until you get a smooth paste.
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Tip into a saucepan and bring to the boil, then reduce the heat to a simmer and leave to cook for 5 mins.
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Drain the pasta, toss together with the tomato sauce, then serve with the parmesan and basil leaves.