Creamy vegetable pasta

This is a very simple dish to whip up with any left-over vegetables, really, on those nights where either inspiration lacks or time is limited. The good thing though is that you know your little one’s nutrition isn’t compromised!

I used butternut and spinach here, but you could use kumara and courgette instead. This recipe calls for cream cheese, but I think some grated cheese or sour cream would work just as well. All bring a lovely creaminess to this dish.

If you cook the pasta until it’s really quite soft, then this is suitable for younger babies (say 8 or 9 months) as you can break up the pasta shells when you’re mixing through the vegetables and cheese.

This dish isn’t just for little grubs. A sneaky side of garlic bread here and this is easily a dinner the whole family will enjoy.

Ingredients:

  • 100gm pasta shells or spirals
  • ½ large butternut pumpkin
  • ½ red capsicum (or orange or yellow)
  • 2 tomatoes
  • 3 cubes of frozen spinach (defrosted)
  • 2 tbsp cream cheese

Method:

  • Cook pasta in a pot of oiled boiling water until soft, drain and rinse under hot water
  • Meanwhile, chop the butternut and tomatoes in to bite-sized pieces and slice the capsicum in to thin strips
  • Steam the vegetables until soft
  • When the vegetables and pasta are cooked, mix them together and stir through the spinach and cream cheese
  • For younger babies, break up and mash the pasta shells a bit when stirring through the vegetables

Serve immediately or store overnight in the fridge.

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