Skip to ingredients
Annabel Karmel's baby pasta shells with veggie sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes: 4 portions
- 2 medium carrots, peeled and sliced
- 300g cauliflower florets
- 6 tbsp mini pasta shells
- 40g unsalted butter or plant-based spread
- 500g ripe tomatoes, skinned, deseeded and chopped
- 50g Cheddar cheese, grated
Method
step 1
Put the sliced carrots into the bottom of a steamer. Cover with boiling water and cook over medium heat for about 10 minutes.
step 2
Put the cauliflower florets in the steamer basket over the carrots, cover and cook for 5 minutes or until all the vegetables are tender. Take out and set aside.
step 3
Cook the pasta shells in a pan of boiling water, according to the packet instructions.
step 4
While the pasta is cooking, melt the butter and sauté the tomatoes in the melted butter for about 3 minutes or until mushy.
step 5
Stir in the Cheddar cheese until melted.
step 6
Put the cooked carrot, cooked cauliflower and the tomatoes and cheese into a blender and blend until smooth.
step 7
Mix with the pasta shells and serve.