Beetroot Pesto Pasta

10th Mar 16 | Family

This delicious pasta dish uses beetroot, a superhero vegetable, that will help your baby grow and develop

Beetroot was one of the very first foods I gave my baby when he was only 6 months old and starting weaning. It is our super hero vegetable as it is jam packed with antioxidants, vitamins and minerals as well as being an excellent source of dietary fibre and iron which is so important to help your baby grow and develop.

Beetroot has more natural sugar than any other vegetable and when roasted the sweetness is just enhanced. Babies naturally love sweet flavours as breastmilk is quite sweet so this is a great food to introduce early on so they develop a taste for its distinct earthy flavour.

Preparation Time: 15mins (once beetroot is cooked)
 Makes: 16 Baby Portions 
Storing: Portion the pesto in ice cube trays before freezing. The little cube defrost really quickly at room temperature and can then be reheated in about 15 seconds in a microwave.

 

What goes in...

2 Cups Organic Macaroni Pasta

1 Ltr Water

4 Cloves Garlic

1 Medium Beetroot Roasted until soft

2 Tablespoons Rapeseed Oil

2 Tablespoons Balsamic Vinegar

1/2 Cup Parmesan Cheese (Leave out for dairy free)

1/2 Cup Olive Oil

Juice of 1/2 a Lemon

 

How to make it…

1) Preheat your oven to 200°C.

2) Peel your beetroot and cut into small 2×2 inch cubes. Place on a baking tray and drizzle with some rapeseed oil and balsamic vinegar. Cover with some tinfoil and place in your oven.

3) Once the beetroot has cooked for about 30 minutes give them a good stir to toss in the oil, vinegar and juices then add the 4 cloves of whole garlic with the skins on and put the tray back in the oven for a further 20 minutes. Then remove from the oven and allow to cool slightly.

4) Remove the skins from the garlic and then place the beetroot, parmesan cheese, olive oil, lemon juice into a blender. Pulse until smooth and creamy.

5) Meanwhile cook your pasta in a saucepan of boiling water until soft and tender.

6) Drain and place into a bowl.

7) Pour the beetroot pesto sauce over the pasta and toss until fully coated.

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.

Find her gorgeous recipes at http://www.babyledfeeding.com/or follow her on Facebook https://www.facebook.com/babyledfeeding

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