This pasta is a great one for any fussy eaters in the family who might not be keen on eating vegetables in their whole form.
1 tbsp olive oil
1 onion, diced
1 garlic clove, halved
1 large carrot, diced
155g (1 cup) diced pumpkin
1 tbsp tomato paste
100g diced cauliflower
1 zucchini, diced
6 button mushrooms, sliced
600g ripe tomatoes, diced
1 tsp brown sugar (optional – omit for baby’s serve)
1 small handful basil or oregano leaves
cooked pasta, to serve
grated parmesan cheese, to serve
Heat the oil in a large saucepan over medium heat. Cook the onion, garlic, carrot and pumpkin for 6–8 minutes, stirring occasionally, until the onion has softened.
Stir in the tomato paste, then add the cauliflower, zucchini, mushroom, tomato, sugar (if using) and 80ml (1∕3 cup) water. Bring to the boil, then reduce the heat to low and simmer for 25–30 minutes, stirring occasionally, until the vegetables are tender.
Remove the pan from the heat and allow to cool slightly before transferring to a food processor (or use a stick blender). Add the basil, then blend or process to your desired consistency.
Divide the cooked pasta among serving bowls and top with the five-vegetable sauce. Sprinkle over the parmesan, if liked.
Baby’s serve: for a younger baby, blend the pasta and sauce to a smooth consistency, or stir smaller pasta shapes (such as stars) through the sauce. For an older baby, chop up the pasta, or use smaller shapes, and stir through the sauce.
Toddler’s serve: serve as for an older baby or simply as is.