Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, red pepper & tomato pasta (for babies). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Red Pepper & Tomato Pasta (For Babies) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Red Pepper & Tomato Pasta (For Babies) is something that I have loved my whole life. They’re nice and they look fantastic.

Red pepper may refer to: Capsicum. Chili powder, a finely ground mixture of dried chili peppers. Crushed red pepper, a coarsely crushed mixture of dried chili peppers.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook red pepper & tomato pasta (for babies) using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Red Pepper & Tomato Pasta (For Babies):

1. Get 3 handfuls Fusilli pasta (or alternative),
2. Get 1 red pepper, chopped,
3. Take 6 tomatoes, chopped,
4. Take 1 large carrot, sliced finely,
5. Prepare 1 red onion, chopped,
6. Make ready 1/2 tbsp tomato pureé paste,
7. Prepare Cracked black pepper to season,
8. Take 1/2 tsp mixed Italian dry herbs,
9. Prepare 1/4 tsp garlic granules,
10. Get 1 tiny pinch of red chilli flakes,
11. Prepare 1 tbsp soured cream,
12. Get 1/2 tbsp vegetable oil
13. Get Equipment Needed:
14. Take 1 blender

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Instructions to make Red Pepper & Tomato Pasta (For Babies):

1. Bring a saucepan of water to the boil and add the pasta.
2. Meanwhile add the oil to a large saucepan over a medium to high heat. Add in the carrots, and peppers and onion and fry for around three minutes. Next add the tomatoes and season with pepper.
3. Add the tomato paste, dry herbs, garlic and pinch of chilli. Bring to a simmer and allow the veggies to break down a little and soften.
4. Add a dash of water to the pan and stir. Continue to simmer until the pasta is cooked. Drain off the pasta and add it in with the veggies. Stir to combine. Continue to simmer until the veggies are tender and soft. Remove from the heat and allow to cool for a couple of minutes.
5. Add to a blender and blend until desired texture is achieved. Add to a bowl and stir through the soured cream.
6. Add to silicon moulds if batch freezing, and leave in the freezer until solid.

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