This is a brilliant recipe for those kids who are sensory sensitive and love pasta but maybe nothing too chunky.
This super simple sauce is so delicious and comes out bright yellow but it made mostly of cherry tomatos. It’s so fresh and filled with amazing delicious ingredients that help out kids immune systems thrive. Turmeric is an incredibly anti inflammatory and Garlic packs a powerful nutrition punch by stimulating our white blood cells.
Most kids LOVE the colour of this pasta so definitely get them involved in the cooking of it and show them how it changes from red tomatoes to yellow when blended!
It makes a great easy highly nutritive quick dinner or lunch and is a hit with kids. Can’t wait to see your creations! Don’t forget to TAG us!
Ingredients
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 6 Cloves organic Garlic, finely chopped
- 1 cup fresh basil, chopped
- 4 punnets cherry tomatos
- 1 head organic broccoli (can omit if you don’t want any colour flecks but I think gives a lovely colour contrast) include the stalks!
- 1/2 tsp himalayan salt
- 1/2 tsp black pepper
- 1/2 cup boiling water
- 1/2 tsp organic turmeric powder
- Pinch paprika
- 1/2 cup cream (or full cream organic milk of your choice)
Directions
- In a hot pan heat the olive oil over medium high heat. Add onion, garlic and basil and cook until lightly golden.
- Add the tomatoes and season with salt and pepper. Cook until the skins blister and release their juices 3 - 4 minutes
- In a cup add boiling water, turmeric and paprika and let sit for 2 minutes. Pour over tomatoes and reduce heat to light simmer and cook for 10 minutes until the mix thickens
- Transfer to a blender and puree until smooth. Return to the pan and stir in the cream. Season with salt and pepper then add to cooked pasta of your choice. We love brown rice pasta and sprinkle with grated cheese!
