Sometimes vegetables could be hard to feed to your kids especially the picky ones, but this recipe will make your kids want to start eating vegetables. It’s simple, and doesn’t have to be hard for your kids to stomach – besides, anything with pasta is always a winner!
Ingredients:
- 2 tbsp olive oil
- ¼ tsp crushed chillies
- 400g chopped tomatoes
- 1 tsp caster sugar
- 1 roughly chopped fennel bulb
- 1 roughly chopped onion
- 1 roughly chopped carrot
- 2 crushed garlic cloves
- 2 deseeded and quartered red peppers
- 1 tsp fennel seeds
- 2 tbsp tomato puree
- Small handful of shredded basil
- 500 g bag fresh cooked egg pasta
- 600 ml vegetable stock
Cooking Procedure:
- In a grill, heat up the peppers skin side up and cook it underneath the grill for about 10 minutes until they start to darken and char. Transfer the cooked peppers to a bowl and set it aside. When it’s already cooled off, you can start peeling it and cut it into strips.
- In a large sauce pan, heat up the oil and cook the onion, carrot, and fennel for 10 minutes until they are all soft. Add in the chillies, garlic, fennel seeds and tomato puree and let it cook for 2 minutes. After that, you can add in the sugar and the tomatoes into the mixture. Let it simmer on the pan for 15 minutes so that it thickens, then add in the shredded basil and the peppers. Once the sauce is done, serve it with the cooked pasta.