* Serves 4

What do I need?

• 2 tbsp olive oil
• 1 small onion, peeled and chopped
• 1 garlic clove, peeled and chopped (optional)
• 1 small red pepper, halved, deseeded and roughly chopped
• 1 small carrot, peeled and roughly chopped
• 75g mushrooms, wiped clean and sliced
• 100ml vegetable stock
• 500g jar tomato pasta sauce
• Grated cheese, to serve (optional)
  
  

  How do I make it?

1. Heat up the oil in a saucepan, add all the chopped vegetables and fry on a medium heat until they are turning golden (about 5 minutes).
2. Add the stock to the pan, stir and allow the mixture to reduce for 5 minutes.
3. Blend the vegetable mixture in a blender — depending on how happy your children are to eat vegetables you can leave the texture rough, or blend it until it’s completely smooth.
4. Cook the pasta sauce according to the instructions on the packet, but add the puréed vegetables.
5. Sprinkle with grated cheese to taste and serve with pasta, rice or couscous.
   

Why is it good for us?

• Red coloured vegetables are a good source of antioxidants, including betacarotene and lycopene
• Peppers are packed with vitamin C
• Garlic is good for immune health.

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