This is a nice simple vegetable based baby pasta recipe that all my four children have enjoyed when they were young, and actually continue to enjoy now that they are at school (although of course I don’t call it ‘baby pasta’ when I serve it to my big kids.)
Why This Recipe Works
- Quick to make, you can make the sauce in the time it takes to boil the pasta.
- Easy, no strange ingredients or tricky steps
- Freezes well, make and freeze for easy pre-made baby and toddler meals.
Ingredients you will need
To make my baby pasta you will need pumpkin, carrot, tinned tomatoes and spinach. I use olive oil and dried herbs in the recipe and a little cream is optional. You will also need dried pasta in a shape your baby manages.
Substitutes
- Cream: The cream is optional and can be left out
- Spinach: Frozen spinach can be used, or the spinach can be substituted for another green leafy vegetable such as kale, or silverbeet. Grated zucchini also works well in this recipe.
- Pumpkin: The pumpkin can be substituted for squash or butternut squash, sweet potato or kumara also works well.
- Italian herbs: any dried or fresh herbs that you like will be fine, basil, mixed herbs, oregano all work well.
- Pasta: You can use any pasta that you like, a glute free pasta, wholemeal pasta, or high protein pasta will all work well. I like to use spiral or penne shape as they tend to be nice and easy for kids to pick up.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used no added salt diced tomatoes, Italian herbs, and olive oil from their range in this recipe.
Step by Step Instructions
Step one: Cook your choice of pasta, use the packet instructions as a guideline. For babies, I recommend cooking the pasta slightly longer (2-3 minutes longer)than recommended so it is very soft to the bite and not al dente.
Step two: Grate the pumpkin and the carrot, you should have around a cup of each.
Step three: In a frypan heat the oil over a medium/high heat, sauté the grated pumpkin and carrot until soft. This should take around 5 minutes
Step four: Add the tinned tomatoes, herbs, and spinach leaves to the pan, simmer until the sauce is thick and the spinach leaves cooked, this should take around 5 minutes.
Step five: Cool in the pan before blending (it can be very dangerous to blend piping hot liquids in a blender.
Step five: Puree the sauce, add the optional cream if desired and then stir through the pasta.
Top Tips
Here is how you can make my baby pasta recipe perfectly every time!
- As your baby grows older you can stop blending the pasta sauce, although in saying that, my school kids still love this pasta from when they were little.
- If you don’t feel like grating the veggies you can just chop them, the cooking time will be a little longer.
- I use quite a bit of olive oil in this recipe, this keeps the calorie content of the pasta sauce high, and also helps the sauce thick
- Don’t salt the pasta water or the sauce if you are making this for a young baby, young babies should not have too much salt.
FAQs
Yes, babies can have pasta, most pasta is wheat-based so should not be given if they have a wheat allergy. If you are following baby-led weaning your baby will be able to have soft-cooked pasta as finger food. If you are following traditional weaning, your baby should be able to manage soft pasta when they are able to manage a mashed texture.
Yes, this pasta freezes and reheats well, freeze in an airtight container, I like to divide it into meal-sized portions. Reheat to piping hot in the microwave.
Baby Pasta
Ingredients
- 120 g carrot 1 medium, yields 1 cup grated
- 120g g pumpkin 120g
- 3 Tablespoons olive oil 45ml
- 400 g Tinned tomatoes no added salt
- 20 g spinach leaves 1 large handful
- 1 tsp dried mixed herbs
- 2 Tablespoons cream 30 ml (optional)
- 300g Dry pasta
Instructions
- Cook your choice of pasta, use the packet instructions as a guideline. For babies I suggest cooking the pasta slightly longer (2-3 minutes longer )than recommended so it is very soft to the bite and not al dente.
- Grate the pumpkin and the carrot, you should have around a cup of each.
- In a frypan heat the oil over a medium/high heat, sauté the grated pumpkin and carrot until soft and a little golden. This should take around 5 minutes.
- Add the tinned tomatoes, herbs and spinach leaves to the pan, Simmer until the sauce is thick and the spinach leaves cooked, this should take around 5 minutes. Cool in the pan before blending (it can be very dangerous to blend piping hot liquids in a blender.)
- Add the optional cream if desired and purée the sauce, then stir it through the cooked pasta.
Video
Notes
Tips
- As your baby grows older you can stop blending the pasta sauce, although in saying that, my school kids still love this pasta from when they were little.
- If you don’t feel like grating the veggies you can just chop them, the cooking time will be a little longer.
- I use quite a bit of olive oil in this recipe, this keeps the calorie content of the pasta sauce high, and also helps the sauce thick
- Don’t salt the pasta water or the sauce if you are making this for a young baby, young babies should not have too much salt.
- This pasta freezes and reheats well, freeze in an airtight container, I like to divide it into meal-sized portions. Reheat to piping hot in the microwave.
Substitutions
- Cream: The cream is optional and can be left out
- Spinach: Frozen spinach can be used, or the spinach can be substituted for another green leafy vegetable such as kale, or silverbeet. Grated zucchini also works well in this recipe.
- Pumpkin: The pumpkin can be substituted for squash or butternut squash, sweet potato or kumara also works well.
- Italian herbs: any dried or fresh herbs that you like will be fine, basil, mixed herbs, oregano all work well.
- Pasta: You can use any pasta that you like, a glute free pasta, wholemeal pasta, or high protein pasta will all work well. I like to use spiral or penne shape as they tend to be nice and easy for kids to pick up.
