Vegetable pasta recipe
This creamy lentil and broccoli sauce mixed with pasta is quick to whip up and a great introduction to pasta dishes for your baby. Freeze the extra portions of sauce for handy future meals.
Age: 7 to 9 months
Prep: 20 mins
Cook: 20 mins
Portions: 4
Ingredients
- ½ small onion, peeled (30g)
- 1 small garlic clove, peeled
- 1 broccoli spear (38g)
- 1tsp vegetable oil
- 150g canned chopped tomatoes
- Pinch dried mixed herbs
- 200ml water
- 2tbsp dried red lentils (30g)
- 1tsp full fat cream cheese (1 portion)
- 15g white pasta (1 portion)
- 1 piece baby corn (1 portion 25g)
Method
Chop the garlic, onion, and broccoli floret.
Heat the oil in a saucepan, add the onion and garlic and soften for 3 to 4 minutes.
Add the broccoli, tomatoes, mixed herbs, water and lentils and cook uncovered for 10 to 12 minutes. Add a little more water during cooking if needed.
Meanwhile place the pasta in a small pan with cold water, bring to boil and cook for 10 to 12 minutes until pasta is soft.
While the lentils and pasta are cooking, bring a small saucepan of water to the boil, add the baby corn and cook for around 5 minutes until soft. Steam or microwave if preferred.
Once cooked, remove ¼ of the broccoli and tomato sauce and stir in the cream cheese.
Mix the cooked pasta with the broccoli and lentil sauce. Then blend or mash the cooked pasta dish until it is smooth with soft lumps. Serve with baby corn as a finger food.
You can serve the pasta dish with any cooked vegetables that you have at home for the finger food, like courgette, carrot, broccoli, peas or frozen mixed vegetables.
