My son who has ASD is still a very picky eater at age 6. He only eats a handful of foods and as a main dish his choices are pizza, pasta or sandwich. If these are not available in a restaurant for example, he only eats some bread and plain cheese. It’s a pain, yes, but we have also learnt to live with it. At home, we manage to get him to eat a few pieces of chips or some sweetcorn for time to time. But that’s about it. So it’s pizza and pasta alternated as his dinner every single night. Another issue is that he only eats pasta with a red, tomato sauce when it comes to pizza, he eats Margarita pizza only. Good taste of course, but it leaves me with very little room to smuggle any veg or meat into his meals. And it has to be a smooth texture otherwise he will pick out the big pieces.
So this pasta sauce with 6 veggies is one of the regular ones he eats and I make a few small batches for him to freeze each time I cook this. I’ve tried a of course so many combinations of of ingredients but this is his favourite and also ours!
Two things I never miss out of this though is a little brown sugar and a pinch of dried chilli. The brown sugar is simply to tone down the acidity of the tomatoes. Plus the little chilli just adds a teeny tiny kick – just a little bit, so grown ups hardly notice it.
It’s full of veggie goodness and I never cook it too mushy. Tender, yes but not overcooked. The blender will do the job anyway. And as I said its perfect to freeze it in batches. Enjoy!
Super easy, perfect for picky eaters - this is an easy and nutritious pasta topping for kids.
- 1 small aubergine cubed
- 1 small courgette cubed
- 2 small yellow onion thinly chopped
- 3 garlic cloves minced
- 1 handful broccoli florets
- 1/2 red bell pepper chopped
- 2 tins chopped tomato
- 1-2 tomato chopped
- 1 stick celery sliced
- 1 tsp soft brown sugar
- 2 tbsp olive oil
- 1 vegetable stock cube crumbled into the sauce
- 1/2 tsp dried oregano
- pinch chili flakes optional
- salt and pepper to taste
Chop all the vegetables. In a big sauce pan or casserole pan heat the oil and add the onions with the sugar. Fry them for a few minutes until they are soft and start to caramelise.
Add the vegetables, and let them soften for a few minutes before adding the tins of tomatoes and crumble the vegetable stock cube in. Add all the seasoning and cook it for 20 minutes until the vegetables are tender.
With a simple blender, make a smooth sauce and serve it immediately with freshly cooked pasta.