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Sauce covered pasta spirals in a small white ceramic bowl.

Baby Pasta

This baby pasta recipe is loaded with vegetables but so easy to make, little ones love it, the perfect idea for baby-led weaning.
4.67 from 81 votes
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Course: Family Dinner Ideas
Cuisine: New Zealand
Keyword: baby pasta, baby pasta sauce, pasta for babies, vegetable pasta sauce
Servings: 8
Calories: 226kcal


  • 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 teaspoon dried mixed herbs
  • 2 Tablespoons cream 30 ml (optional)
  • 300g Dry pasta


  • 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.




  • 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.


  • 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.


Serving: 1g | Calories: 226kcal | Carbohydrates: 34g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 26mg | Potassium: 349mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4184IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 1mg
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