Creamy 5-Vegetable Pasta with Charred Tomatoes

1
Set a large saucepan with the olive oil over a medium heat. Add the red onion and cook for 4-6 minutes, stirring often.
2
Add the garlic and rosemary and cook, stirring constantly to prevent the garlic from catching, for 1 minute.
3
Add the carrots, celery, red pepper and zucchini and mix well. Cover with a lid and cook for 20 minutes, stirring every 5 minutes, until the vegetables are soft but not colored.
4
Stir in the sieved tomatoes and Alfredo Sauce, season with salt and pepper if you wish, and simmer for 20 minutes.
5
Leave to cool slightly before transferring to a blender and blitzing until smooth.
6
For the charred tomatoes, preheat the oven to 200°C and line a baking tray with baking paper.
7
Mix the cherry tomatoes, oil, garlic and basil together in a bowl, then tip onto the prepared tray. Roast in the oven for 15-20 minutes, until the tomatoes are blistered and starting to collapse.
8
Meanwhile, bring a pan of salted water to the boil and cook the pasta according to pack instructions. Drain well.
9
Reheat the sauce. Toss the pasta and sauce together and divide among serving bowls. Top with the charred tomatoes, basil leaves and an extra drizzle of Alfredo Sauce, if you wish.
10
Tip: Using a mix of different coloured cherry tomatoes – red, yellow, orange - and calling them ‘rainbow tomatoes’ might just make them more appealing to little ones.
Tip 2: Freeze any extra sauce in individual portions, ready for another day. It can also be used as a nutritious base for a soup, curry or lasagna.

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