Tomato & Mascarpone Pasta Sauce {Toddler Approved!}

If you follow me on IG (@LifeWithTisha), you know that I bought some Annabel Karmel read-meals for the freezer. It comes in handy on days where I’m not hungry but I know little man is, or when I’m just too exhausted to cook, but I don’t want Savya to eat junk.

I picked Annabel Karmel because I looked at the ingredients and really liked what I saw. Her ready-meals had a great mix of ingredients, so I figured we’d give it a go and bought a handful.

The first ready-meal he tried was a tomato and mascarpone pasta sauce. Savya really enjoyed it, which was a great surprise. He usually doesn’t enjoy tomato based pasta sauces, so I was quite pleased that dinner time was a breeze. Upon further inspection of the ingredients, I saw she hides lots of veggies in her sauce and used apple juice instead of sugar to counter the tartness of the tomato. Fantastic idea, if I may say so. It inspired me so much that I made my own version of it!

A note for my dear Americans: a Courgette is a Zucchini.

TOMATO & MASCARPONE PASTA {HIDDEN VEG PASTA SAUCE}

INGREDIENTS:

  • 2 tsp vegetable oil
  • 1 basil leaf
  • 1 large onion, chopped
  • 1 courgette, chopped
  • 1 carrot, chopped
  • 350g of tomatoes, chopped
  • 1 large garlic clove, chopped
  • 3 tbsp of apple juice
  • 1/2 water
  • 2 tsp Italian Spices mix
  • 1/4 tsp ground nutmeg
  • salt to taste
  • pinch of black pepper
  • 125g mascarpone cheese
  • Tesco Goodness whole wheat animal pasta shapes

METHOD:

  1. Take a pot and heat it nicely. When it is hot, add oil and throw in basil leaf to add fragrance for a few seconds.
  2. Add chopped onion and stir until translucent.
  3. Add courgette, carrot, and tomato. Mix well.
  4. Add salt, garlic, and seasoning.
  5. Add apple juice and water, and bring to a boil. Once it starts to boil, turn the heat low and allow it to simmer for 30 minutes.
  6. Boil pasta shapes. Season with salt and olive oil. When finally cooked, drain and rinse with cold water so that it doesn’t stick together. Set aside until needed.
  7. The sauce is ready to be processed when the veggies look like they are about to fall apart. Turn off the heat and liquefy with a hand processor.
  8. Add mascarpone cheese and incorporate fully.
  9. Serve mixed with boiled pasta and your choice of protein.

Now I’m not saying this is her copycat recipe, since I clearly left out butternut squash, sun-dried tomato paste, red pepper, and cheddar cheese. All I am saying is that this dish worked really well for my family. Even dear hubby ate it and had seconds. If you would like to make it creamier, just add more mascarpone, but beware you don’t make the sauce too thick. If it does become too thick, you can thin it with some water. Add it in small increments so that you don’t overdo it by accident.

In addition to the pasta, I decided to cook up some minced beef. I simply cooked the mince beef separately in a pan, discarded any liquid, then seasoned the meat with a bit of salt and Italian spices. I only mixed it with each individual dish before serving.

You can use any type of protein supplement you prefer, or eat is just as it is. I hope this dish will help anyone looking for a change of pace during mealtimes. Happy Eats!

Xoxo.