Onion and tomato gravy is like a base for almost every African stew. This is a great way to sneak in vegetables into the kids. Celery, tomatoes, and peppers are high in vitamin C, so serving this gluten-free pasta dish, a kids healthy favourite, with a vegetable base sauce, is any parent’s super strategic move.
COOKS IN 20 minutes
300g Leaves Pasta Fusili Originale
2 ltrs Water
1 tbsp Coarse Salt
Spicy Soya Yoghurt Dressing
2 tbs High Protein Soya Yoghurt
Finely Chopped Chives
Onion & Tomato Sauce
1 Large Onion
3 Celery Sticks
1 Red Pepper
1 Green Pepper
1 tbs Irish Rapeseed Oil
1 can chopped Tomatoes
Pinch White Pepper
Salt to taste
Bring a large pot with 1.5 litres of water and 1 tsp salt to the boil.
Add 200 grams of the gluten-free pasta.
Sauce: finely chop the whole onion, celery sticks, garlic, peppers and add to pan to saute over a medium heat for about 3 – 5 minutes.
Add tomatoes and season with salt and pepper.
Simmer for another 5 minutes.
Dressing: mix all the spicy soya yoghurt dressing ingredients together and serve.