Aubergine pasta for babies
Small pasta in a soft vegetable and tomato sauce for 8–18 months. Makes 4 portions
Small pasta shapes cooked right in a soft sauce of aubergine, courgette, pepper, mushrooms, sweetcorn and tomato. It's blended for babies of 8–18 months; as they grow, blend it less or not at all. Serve warm.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/4 doneStep 1: Heat 1 tsp sunflower oil in a saucepan over a medium heat. Add 2 ⅛ oz aubergine, 2 ⅛ oz courgette, 1 strip red pepper, 1 oz mushrooms and 1 oz sweetcorn and cook until tender.
7 minStep 2: Stir in 8 oz tomatoes and bring to the boil. Reduce the heat and simmer for 15 minutes.
15 minStep 3: Add ½ cup babies' vegetable stock and bring back to the boil. Add 2 ⅛ oz small pasta shapes and cook, stirring now and then, until tender. Add a splash of water if it gets too dry.
10 minStep 4: Allow to cool slightly, blend and serve warm.
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 3 g
- Carbs
- 16 g
- Fat
- 2 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aubergine pasta for babies take?
- About 45 minutes in total: 10 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of courgette?
- Cucumber, same weight (raw dishes only).
- What can I use instead of red pepper?
- Any colour of bell pepper, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Pasta and eggplant
Rigatoni tossed in a thick tomato sauce with soft aubergine, celery and garlic, with an optional splash of brandy for depth, and topped with grated cheddar.
Traditional macaroni cheese
The classic comfort dish: elbow macaroni in a smooth, rich cheddar sauce, topped with more cheese and grilled until golden and bubbling. Serve it with a green salad.