What a perfect summer baby food recipe! This wonderful pasta sauce, made with fresh vegetables, is extremely simple to prepare and is full of colour and flavour. We use this recipe often, as a dish for the entire family – and it’s ideal served with the whole wheat pasta shapes of your baby’s choice, either chopped for spoon feeding or ‘as is’ for babies who like to eat with their fingers!
This is a fairly textured dish, so it’s best saved for when baby is happily coping with soft lumps.
For Baby’s Garden Vegetable Pasta Sauce You Will Need…
1 small red bell pepper
1 small yellow or orange bell pepper
1 tsp unsalted butter
2 tsp olive oil
1 tbsp garlic, chopped finely
4 tbsp onion, chopped
2 tbsp carrots, finely diced
4 tbsp mushrooms, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
1 fl oz (1/8 cup) low sodium or homemade chicken stock
First, you need to roast the peppers, which is very easy – just stick them on a fork and hold them directly over an electric burner, or in the flame of a gas burner. Turn them often, until the entire surface is blistered and charred.
Pop them in a food safe bag, seal and leave for 10 mins. Whilst you’re waiting, prepare the other veggies and start cooking the pasta.
After 10 minutes, remove the skin, seeds and stems from the peppers (the skins will slip off easily), then chop the peppers finely.
Heat the olive oil and butter in a frying pan/skillet and saute the onion, garlic and carrot for a few minutes until tender.
Add the chopped peppers, mushrooms, thyme and stock, then simmer very gently for several minutes, stirring constantly, until most of the liquid has evaporated.
Stir in the parsley and serve!
For extra ‘yum’ factor, sprinkle with grated Parmesan cheese.