Hidden Veg Pasta Sauce

After receiving lots of Instagram DM’s I thought it would be easier to share this recipe for those who are interested in a quick blog post. It’s a handy little sauce to bulk cook, portion up and freeze.

Shopping List

  • 1 x fresh courgette
  • 1 x cup frozen mixed peppers
  • 1 x cup frozen spinach
  • 1/2 cup chopped onions
  • 1 x tin chopped tomatoes
  • 1 x carton passata
  • 12 fresh basil leaves
  • 2 tbsp tomato purée
  • 1 tsp worcester sauce
  • 1 x Kallo low salt vegetable stock cube
  • 1 tsp sweetener


  • Chop courgette and add to a lightly oiled saucepan along with the onions, peppers and spinach, place the lid on the saucepan and cook over a medium heat until vegetables soften.
  • Add the chopped tomatoes, passata, tomato purée, Worcester sauce and crumble in the stock cube.
  • Tear up the basil leaves and add to the pan.
  • Simmer for 30 minutes over a low heat.
  • Remove from heat, allow to cool then blitz with a stick blender.

Bish bash bosh, it’s as simple as that!

I hope your littles enjoy it,

Lucy x

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