Super Veggie Loaded Pasta

3rd Mar 16 | Lifestyle

This dish is really quick to make and will supply your little baby with a wealth of nutrients needed to grow and stay healthy. 

Pasta sauce has always been a huge favourite in our house. We could literally give this to him every day and it is wolfed up in no time. The sauce is filled with tasty soft grilled vegetables blended along with garlic which gives it a really yummy flavour. It is an ideal first food for starting your baby on their weaning journey as the nutritious sauce clings to the pasta which is a perfect size for little hands to pick up.

This dish is really quick to make and will supply your little baby with a wealth of nutrients needed to grow and stay healthy. For older fussier toddlers and kids it is a great way of getting vegetables into them without them even knowing.

Preparation Time: 10 mins
Cook Time: 20 mins
Makes: 12 Baby Portions
Storing: Portion into a muffin tin, wrap in cling film and freeze. Defrost overnight in a refrigerator and reheat for 30 seconds. Stir well before serving.


What goes in...

1 Cup Macaroni Pasta Shells

1 Ltr Water

1 Red Onion Finely Chopped

2 Cloves Garlic Crushed

1 Tin Tomatoes (400ml)

100ml Milk of your choice

2 Red Bell Peppers

1 Courgette Roughly Chopped

8 Basil Leaves

2 Tablespoons Rapeseed/Olive Oil


How to make it…

1) In a saucepan bring your water to the boil then add your pasta. Simmer for 12-15 minutes while you get to work on your sauce.

2) Cut your peppers in half and rub each side with rapeseed oil. Then grill each side until they are soft. The skin side may blacken slightly but this is perfectly normal and rubs away when cooled.

3) In a frying pan heat your rapeseed oil over a medium heat. Add the onion and fry for approx 10 minutes until it becomes sticky and sweet.

4) Add the garlic and courgette and cook for a further 10 minutes until the courgette is lovely and soft.

5) Add the tin of tomatoes and stir well bringing back to the boil.

6) Your peppers should by this stage be cooked. Roughly chop them and add to your sauce along with the basil, then take the pan off the heat and using a soup blender purée until everything becomes soft and smooth.

7) Stir in the milk and return the saucepan to the heat allowing to simmer.

8) When the pasta is soft and cooked, drain and add to the sauce.

Aileen Cox Blundell is a mother of three and owner of Baby Led Feeding. The philosophy behind Baby Led Feeding is simply that cooking and eating both should be delicious fun. With healthy, refined sugar free and nutritious bite sized meals babies can feed themselves, it creates a positive relationship with food, right from the very start.

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