Roasted Pumpkin Sauce
Becoming parents brings with it a long list of unexpected job titles and new-found skills. Sneaking the daily dose of veg into toddler meals is one of those.
If someone had told us parents that we would be best friends with our high-speed food processor to help us turn nutrients into an unrecognisable puree, then we would seriously have laughed at them.
Now we’re here, this toddler pasta sauce has been a real culinary game-changer. It tastes incredible, is jam-packed with goodness and the whole family loves it.
This delicious recipe delivers enough nutrient-dense veggie pasta sauce for 6 Snackies so if you have an army to feed you can increase the ingredients accordingly.
We love serving this recipe to toddlers in our Stickie Bowl. It’s rock solid and can cope with even the biggest toddler tantrums. And when you’re looking at the aftermath, simply let your dishwasher take care of business for you.
Makes 6 Snackies I Prep 15 minutes I Bake 45 minutes
- Half a brown onion, peeled and sliced into thin wedges
- 2 cloves garlic, peeled and sliced
- 300g or 2 ½ cups pumpkin, peeled and cut into chunks
- 450g or 4 cups cauliflower, cut into small florets
- Olive oil
- Salt and pepper
- ¼ tsp ground cumin
- ¼ tsp ground paprika
- 240ml or 1 cup vegetable stock
- 30g or ½ cup nutritional yeast
- 500g pasta of choice
Preheat oven to 180c and line a baking tray with baking paper.
Spread the onion, garlic, pumpkin, and cauliflower evenly on the baking tray and drizzle with olive oil. Sprinkle over the salt, pepper, cumin, and paprika then stir to ensure all the vegetables are coated.
Roast in oven for 30 - 45 minutes or until vegetables are tender.
Allow to cool slightly then transfer to a high-speed food processor. Add all
remaining ingredients until you have a smooth sauce.
Cook pasta, drain and rinse then pour over sauce. Sprinkle grated cheese then enjoy.