Tinned spaghetti, well sort of...

I used to make this dish when my boys were making the transition from baby food to adult food.  And like any other mum, I would often snack on the leftovers instead of making my own lunch.  This one I worked out was really tasty, and a fantastic way of getting them to eat vegetables.  When I was looking into the bare cupboards today (3 more days to grocery shop day) and saw the pasta sitting there, I realised it has been a long time since I made this dish.  Its perfect for using up leftover vegetables from the fridge and tail ends of bits and pieces.

I have listed today's combination below, but I have used the same dish with many different contents. My only warning is if you are going to use mushroom, 1 is plenty as it really over powers this dish.  And by the way, this meal freezes well. The trick with this dish really is the consistency, you want lots and lots of pasta just so its like the consistency of tinned spaghetti.

The best bit, even though I haven't made it for probably over 6 months - they gobbled it down!!

• 750ml Passata sauce (or a large can of diced tomatoes)
• 3 cloves of garlic, chopped
• 1/2 leek
• few florrets of brocolli
• 1/2 cup chopped carrot (I used frozen today)
• 2 - 3 cups (this is an uncooked measurement) of short cut angel hair spaghetti
• Plenty of grated cheese

1. Fry up the garlic and any onions/leeks in a hot fry pan
2. Once softened, add the sauce/tomatoes and any other vegetables
3. Simmer until the vegetables are all soft then set aside to cool
4. While tomato mixture is cooling, cook the spaghetti then drain
5. Using a stab mixer (carefully if its still hot) blend the tomato mixture until its smooth - don't try and use a food processor with hot liquid, if you have a cheap one like me it can squirt out the side and burn you
6. Combine the tomato mix and cooked spaghetti
7. Serve with a generous helping of grated cheese mixed through

**Note if you use gluten free pasta this can easily become a gluten free meal