Nearly every mum says to me it’s soo hard to get their kids to eat their veggies…so here’s a veggie spag bog your kidlets will love.
Photo by Alexandr Podvalny on Unsplash
Psstt….don’t even tell them it’s any different!!
Ingredients:
- 800g tinned tomatoes, chopped
- 4-5 mushrooms
- 1C broccoli florets
- 1/2 red capsicum
- 1 can Chickpeas, drained (swap for kidney beans if you prefer)
- 1/2C red wine (or water if prefer)
- 2Tbsp sundried tomatoes in oil, sliced
- 1-2tsp garlic, chopped
- 2Tbsp balsamic vinegar
- 2Tbsp finely chopped herbs (basil or parsley)
- 1 bay leaf
- Serve with Fetticine of choice (GF or wholemeal) or zoonoodles (zucchini noodles)!
Method:
- In large saucepan over medium heat add all ingredients except the pasta. Bring to the boil, then simmer for 30-40mins (or add it all to a slow cooker for the day or night).
- Remove from heat & discard the bay leaf. Use a stick blender to whizz up the sauce till the texture suits your family.
- Taste & season to families taste. Serve with pasta of choice…& maybe some grated cheese if you like?!
Serves x2 adults & 2-3 kids
From the “Vegie Smugglers 2”, by Wendy Blume
Tip: You can really use any veggies you like – get creative! Also, this is a great recipe to make up the sauce & then freeze in portions to suit your family….just serve with fresh pasta.
