Tomato & Veggie Spaghetti
This is a delicious way to get your little ones to eat their veggies
Dairy-free
Egg-free
Nut-free
Vegetarian
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Ingredients
2 tbsp olive oil
2 small carrots, peeled and diced
1 red onion, diced
1/4 red pepper, deseeded and diced
1 courgette diced
1/4 chilli, finely diced
2 cloves garlic, crushed
1 X 400g tinned chopped tomatoes
200 ml vegetable stock
A dash of sugar
2 small carrots, peeled and diced
1 red onion, diced
1/4 red pepper, deseeded and diced
1 courgette diced
1/4 chilli, finely diced
2 cloves garlic, crushed
1 X 400g tinned chopped tomatoes
200 ml vegetable stock
A dash of sugar
Method
Heat the oil in a frying pan. Add the vegetables and garlic and fry for 5 minutes.
Add the tomatoes, stock and dash of sugar.. Simmer for 5 to 8 minutes until the vegetables are soft and the sauce has reduced.
Meanwhile, cook the pasta in boiling salted water. Drain and add to the sauce with the cheese. Toss well.
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