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Pasta shells with creamy roasted tomato sauce (ve)
We know children can have a hard time experiencing new foods…but most are very well accustomed to tomato pasta! The sauce is packed full of fibre and protein, made from blended white beans. Portion sizes relate to a child of primary school age, please amend to suit your needs.
- Preparation Time: 15 minutes
- Cooking Time: 1 hour 45 minutes
Ingredients
For the white bean sauce
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500 gbutter beans drained and rinsed
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515 mlveg stock
For the roasted tomato sauce (makes 1,250g):
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750 gtomatoes halved
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2 gItalian mixed herbs
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1 kgwhite bean sauce
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275 mlveg stock
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125 gtomato ketchup
For the pasta
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1250 groasted tomato sauce
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650 gpasta shells dry weight
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600 gcannellini beans cooked and drained
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4 gdried basil
Instructions
For the white bean sauce
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Blend butter beans and stock in a high-powered food processor until smooth
For the roasted tomato sauce
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Place tomatoes (halved) on baking parchment on a baking tray and sprinkle over herbs
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Bake in a 150°C oven for 1½ hours
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Blend with remaining ingredients in a food processor until smooth
For the pasta
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Cook the pasta according to the packet instructions and drain well
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Combine roasted tomato sauce, cooked pasta shells, cannellini beans and dried basil, and cook until heated through
Notes
Key facts per serving:
Fibre: 9.3g
Protein: 11g
Saturated fat: 0.3g
Other nutrition facts: contains iron & zinc
Allergens: gluten & soya, may contain celery & sulphites
CO2 emissions: 0.68kg, low carbon (B rated)
