Hidden vegetable tomato sauce with Philadelphia cream cheese, the only home-made sauce you must have in the fridge to bring a smile on those fussy little eaters’ face; babies, toddlers, boyfriends/husbands included.
When I first started introducing solids to my baby, I could not believe my eyes: she grabbed the spoon herself and had a mouthful of the roasted parsnip soup I had prepared for her. And not only did she like it, but also looked at me with an I want more look. Phew, that was easy! Some months later, and she decided that mummy’s job was way too easy and it was about time she started being fussy. Oh, dear! She still loves her fruit, but for some reasons, she would be quite picky with veggies she used to love. So, what is the solution? As she loves pasta with tomato sauce, I have decided to have a try at hidding some veggies and see how she takes it. She loved it! Once again, mummy can relax.
I actually liked this sauce so much, I cooked quite a lot for the whole family too. Who doesn’t like pasta? Easy meal, fuss-free. You can add a pinch of salt and pepper too, I did not add any since it was for my baby too, and I honestly did not think it needed any seasoning at all, especially if you add some basil too. You could experiment with other veggies too, or, for a vegan-friendly recipe, omit the cream cheese. It really is superb, so forget the store-bough tomato sauce jars loaded with refined sugar. A much healthier version can be cooked at home. I have cooked a much simpler tomato sauce before, for my Tomato and basil spaghetti recipe, but only added a few ingredients. But that is super delicious too. Who’s going to cook some pasta today?
Creamy hidden vegetable tomato sauce
- 1 potato
- 1 carrot
- 5 fresh spinach leaves
- 1 spring onion
- 1 garlic clove
- 4 tbsp tomato passata
- 1 tsp vegetable oil
- 1 tbsp Philadelphia cream cheese
- 1/4 tsp dried basil
- Peel and chop the carrot, sprinach leaves, potato, spring onion and garlic clove.
- Add the vegetable oil to a pan and fry the onion and garlic for a few seconds, then add the other vegetables, cover with water and leave to cook on a medium heat until all vegetables are tender.
- Remove from the heat, drain the liquid and transfer the vegetables to a blender.
- Blitz to a smooth consistency, then add to the pan again together with the tomato passata and heat it up for about 2 minutes, stirring continuosly.
- Remove from the heat, add the cream cheese and dried basil and mix well.
- Serve with cooked pasta.