• 125 g carrots
  • 30 g butter
  • 3 medium ripe tomatoes (approx 300g), skinned, de-seeded & chopped
  • 50 g grated cheddar cheese
  • 2 tbsp Annabel Karmel pasta stars, cooked until soft (available at Boots)


  1. Steam the carrots for 15 to 20 minutes or until tender.
  2. Warm the butter in a separate pan, add the chopped tomatoes and sauté until mushy.
  3. Remove from the heat and stir in the cheese until melted.
  4. Meanwhile cook the pasta stars in boiling water according to the instructions on the packet, then drain.
  5. Mash or puree the cooked carrots in an electric hand blender, together with 3 tablespoons of the liquid from the bottom of the steamer and blend together the tomato and cheese mixture.
  6. Finally stir in the cooked pasta stars.
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