Roasted Vegetable Sauce with Dino Pasta

My youngest child is now 10 months old so 'Family Dinners' that suit babies, toddlers, bigger kids and adults are my current theme. Expect a few more 'Family Dinners' coming through. Maddie's food journal:


  • 1/2 red capsicum, cut into chunks
  • 200g / 7oz tomatoes
  • 1 cup chopped pumpkin
  • 1 garlic clove, left whole with skin on
  • 1/2 red onion, cut in half
  • 1 stick celery, cut into thirds
  • 1 carrot, cut into chunks
  • 1 zucchini, cut into chunks
  • 200ml / 6.8oz vegetable stock
  • 400g / 14oz tin diced tomatoes
  • 400g / 14oz pasta of your choice (can use gf pasta)


  1. Place the red capsicum, whole tomatoes, pumpkin garlic, red onion, celery, carrot and zucchini in a roasting pan and drizzle with olive oil. Roast for approx 30mins in a moderate oven (180C / 355F).
  2. Once roasted place all the vegetables in a saucepan with the vegetable stock and tin of tomatoes. Simmer covered for 10 minutes.
  3. Use a stick blender or place the sauce in a food processor and blend or process until smooth. For a really smooth result pass the sauce through a sieve to remove any vegetables skins, particularly the capsicum and tomatoes. The skins don’t bother me but some kids can be fussy and this eliminates any unpalatable textures.
  4. Cook the pasta as per instructions then combine with enough sauce to coat.

This sauce is perfect for kids as it’s packed full of invisible veggies. I often make a double batch and freeze portions. It’s great mixed with pasta, over quinoa and steamed veg, as a casserole base or heat up with beans for homemade baked beans. My baby loves the sauce as is when we’re out and about.

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