From 9+ months
Five different vegetables are blended into this tasty tomato sauce. Passata is simply sieved tomatoes, which you can buy in a bottle or carton in any supermarket. Mascarpone is an Italian cream cheese, which you could leave out if you prefer.
Preparation time: 5 minutesCooking time: Around 20 minutes
Makes 4 portions Suitable for freezingYou’ll need:• 1tbsp olive oil• 1 red onion, peeled and chopped• 25g (1oz) carrot, chopped• 25g (1oz) courgette, chopped• 15g (½oz) celery, chopped• 1 clove garlic, crushed• 50g (2oz) button mushrooms• 400g (14oz) passata• 2tbsp torn basil leaves (optional)• 100g (4oz) mascarpone cheese• 200g (7oz) Annabel Karmel’s Animal Pasta, cooked according to the packet instructionsMethod:1. Heat the oil in a pan and sauté the onion, carrot, courgette and celery for 5 minutes. Add the garlic and sauté for 1 further minute. Tip in the button mushrooms and sauté for 2 minutes more.2. Stir in the passata, cover and simmer for 10 minutes, stirring occasionally.3. Remove from the heat, add the basil (if using) and blend in a food processor. Return to the pan and add the mascarpone cheese. Stir until melted and simmer for 1-2 minutes. Serve with the Animal Pasta.For more on nutrition and for Annabel Karmel's recipes, log on to www.annabelkarmel.com
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