Roasted Tomato, Carrot & Cheese Shell Pasta
Make sure to use Piccolo Cherry Tomatoes in this Roasted Cherry Tomato, Carrot & Cheese Shell Pasta, as they give this sauce a natural sweetness that babies & toddlers love. This versatile dish not only makes a for a nutritious pasta sauce but also transforms into a great soup that freezes beautifully for busy days.
- Suitable For Freezing
- 10 Mins.
- 30 Mins.
- 6 portions
Ingredients
2 x 220g packets Piccolo cherry tomatoes
150g carrots, peeled and sliced
2 small onions, sliced
4 cloves garlic, sliced
3 tbsp olive oil
200ml hot chicken and vegetable stock
2 tbsp cream cheese
25g Cheddar cheese, grated
25g Parmesan, grated (or vegetarian alternative)
150g shell pasta
150g carrots, peeled and sliced
2 small onions, sliced
4 cloves garlic, sliced
3 tbsp olive oil
200ml hot chicken and vegetable stock
2 tbsp cream cheese
25g Cheddar cheese, grated
25g Parmesan, grated (or vegetarian alternative)
150g shell pasta
Method
- Preheat the oven to 180 Fan.
- Put the tomatoes, carrots, onion, garlic and olive oil into a baking sheet. Mix together and season lightly. Roast in the oven for 20-25 minutes.
- Put the roasted vegetables into a saucepan. Add the hot stock and bring up to the boil. Simmer for 2-3 minutes and then blend using a stick blender. Stir in the cream cheese and cheeses.
- Cook the pasta shells in boiling water according to the packet instructions, drain and add to the sauce.
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