Annabel Karmel's baby pasta shells with veggie sauce

Put the sliced carrots into the bottom of a steamer. Cover with boiling water and cook over medium heat for about 10 minutes.

Put the cauliflower florets in the steamer basket over the carrots, cover and cook for 5 minutes or until all the vegetables are tender. Take out and set aside.

Cook the pasta shells in a pan of boiling water, according to the packet instructions.

While the pasta is cooking, melt the butter and sauté the tomatoes in the melted butter for about 3 minutes or until mushy.

Stir in the Cheddar cheese until melted.

Put the cooked carrot, cooked cauliflower and the tomatoes and cheese into a blender and blend until smooth.

Mix with the pasta shells and serve.