Homemade vegetable pasta sauce

[Viewofthesea]

I'm eager to get more vegetables into the kiddo. She has autism by the way. Her foods are usually limited but she is becoming more adventurous with her foods. I would love to get more vegetables into her and I was thinking about making a vegetable sauce with vegetables and stock and blend it all up.

Would anyone have any vegetable sauce recipes. I googled but not a lot came up.

I quite often make the Jamie Oliver 7 veg pasta sauce and freeze in portions for quick easy dinners. www.jamieoliver.com/recipes/pasta-recipes/seven-veg-tomato-sauce/

Tesco have a 5(?) veg sauce by Jamie Oliver, my asd son loves it and my ex ex healthy arsehole of a partner loved it and he was dead fussy

recipe I should have said

I use a good quality pasatta, whatever veggies I have to hand and liquid chicken stock. Put it all in a pot with some minced garlic, bring to the boil, simmer until the veggies are well cooked, then blend. I then divide into containers and freeze. I use it as a base for everything - bolognese sauce, stroganoff, casserole, curry etc.

When mine were smaller I used to roast peppers, tomatoes and onions with a bit of garlic. I would usually throw I. Additional veg like aubergine and butternut if they were lying around. Then blitz up with some cream cheese and sometimes some walnuts. The result was 'red pesto'. I could freeze it in individual portions too which was handy.

1 onion, 1 red/yellow pepper, 2 cloves garlic, half a medium sweet potato - all cut small, fry until soft. Boil 60g red lentils for 10 mins and to veg. Add 1 tin toms, parsley, cumin, salt, pepper, 1 tsp sugar, 1 tsp red pesto, 1 tsp stock powder and some cayenne if desired. (Red wine & Worcestershire sauce also good additions) Cook through and mash or blitz. I serve with spaghetti and cheese. Serves 4. Yum 😋.

Once you have your base op you can literally add any veggie’s you want or have to hand.
it can be trial and error due to water content.
could she get involved or does her condition mean you need to be sneaky in preparation?
otherwise I’d say get her involved.
our adhd shone when she got into cooking and also got trying more as she “checked” the seasoning and taste of things as she cooked.

I was going to suggest the Jamie Oliver sauce.

I made that a few times, then realised I can do anything I like as long as basically it has a tomato base and some carrots for sweetness.

I bought a £1.50 reduced veg box from Lidl, added lettuce, corn, peppers, celery, onions, garlic to passata and vac-pack of beetroot, added paprika, herbs, and blended until smooth.

Freezes great, we had a box last night to make the sauce for a pasta bake.

I do this:

2-3 onions
4-5 cloves garlic
2-3 carrots
2-3 celery sticks
2-3 bell peppers
2 courgettes
Handful cherry tomatoes
Blob of tomato puree
2-3 tins of chopped tomatoes
1 bottle of passata
Add a little water to thin it out
Fresh or dried herbs
Smoked paprika
Chilli powder optional
Salt and pepper

One onions and garlic have softened, add everything else and let it simmer on a low to medium heat for a good hour or so and then blend until smooth. Divide it up into portions, cool down and freeze.

I make this one as a change from the tomato-based sauces www.myfussyeater.com/one-pot-mac-cheese-with-hidden-veg/

Risotto is also good for hiding veg

Pretty much any blended veg soup recipe can be made slightly thicker for pasta. I do a butternut squash one, a creamy kale and courgette one, a broccoli and cheddar one. Pretty much any soup recipe with work. Save a bit of the pasta cooking water to toss back in when you mix it together and top with cheese.

I used to do this with my dd, bolognaise sauce (or anything tomato based), id roast, or cook up whatever veggies I had. Usually carrots, peppers, onions, celery, peas, sweetcorn and garlic then blend it with a tin of tomato's and tomatoe paste and cook with it. I'd make up batches and freeze so if she just wanted pasta with sauce id use that. She hated anything with lumps so id blend to a smooth consistency. She still likes it now as a teen. For chilli id use it and just add a few spices. The same for chicken gumbo etc.

Sauté onion and garlic, throw in any suitable veg from the fridge, including broccoli stalks (peeled). Have in the past used any and all; peppers, carrots, celery, butternut, mushrooms...

add tinned toms or Passatta, teaspoon or so if mixed herbs and when bubbling throw in a couple of handfuls of red lentils to increase veg and boost protein

cook until veg soft and blitz

ive never tried the following as I imagine they wouldn’t taste good; parsnips, swede, cauliflower, cabbage

lots of veggie curries blend the veg into a nice thick sauce. Could you do that but without spices? Also, we do a butternut squash Mac and cheese which is lovely