Stripy hummus salad jars
Colourful, tasty and packed with vitamins to boot, these layered salad jars are great to make with kids for a wholesome lunch or afternoon snack
Fussy eaters top-your-own sweet tomato pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 hungry children
Skip to ingredients
- 1⁄2 tbsp olive oil
- 1 red pepperchopped
- 1 sweet potatochopped into chunks
- 2 garlic clovessliced
- splash of red wine vinegar
- 2 x 400g cans chopped tomatoes
- 400g pasta(we used fusilli)
- parmesan(or vegetarian alternative), grated
- jar of pestocanned tuna, shredded ham, shredded cooked chicken and more grated Parmesan, to serve (optional)
Nutrition: per serving
- kcal264
- fat3glow
- saturates0g
- carbs49g
- sugars8g
- fibre3g
- protein10g
- salt0.2g
Method
step 1
Heat the oil in a large saucepan. Add the red pepper and sweet potato, and cook for 5-10 mins until they start to soften. Add the garlic and cook for 1 min more. Add the red wine vinegar, sizzle for a moment, then add the chopped tomatoes and season. Cover and simmer for 30 mins until the sweet potato is really soft, adding a splash of water if it starts to look dry. Tip the sauce into a blender (or use a hand blender) and whizz until smooth. Can be prepared up to 2 days ahead or frozen for up to 3 months.
step 2
Cook the pasta following pack instructions and reheat the sauce gently in a saucepan. Once the pasta is cooked, drain well and toss with the sauce and a sprinkling of Parmesan. Serve the pasta in a big bowl for everyone to help themselves, with extra toppings to choose from to keep fussy eaters happy.
