Back in January this year we wrote a post about how to use up leftover baby food purees. This morning, we received a message from Rachel in Lewes in the UK, who shared an idea with us that we think is simply BRILLIANT!
What Rachel does is use her purees to make homemade pasta. In effect, the vegetable puree replaces the eggs that would normally be used to make pasta – making the dish suitable for anyone who has to avoid eggs. Plus, of course, using a pureed veggie in the pasta incorporates all its nutrients into the meal, making it both healthy and vibrant with natural colour.
In Rachel’s message, she described how she makes a butternut squash version. We won’t be able to give this a try just yet (butternut squash being absent from our store shelves here at the moment!) – but we can’t wait to make it as soon as we get the chance. If YOU prepare the recipe, do let us know how it turned out and whether or not your little one enjoyed it…
For every 2 oz (1/4 cup) portion of puree you have, you need 1 cup (4 oz) flour. For the butternut squash pasta, I measure the flour into a bowl then mix the puree into it, with 1/4 tsp dried sage for every 2 oz portion of squash.
The aim is to get the squash and flour to form a ball – it depends on how much moisture is in the squash. Sometimes, I need to add a little cold water to get the texture just right. It needs to be a smooth dough – don’t make it too sticky, or you won’t be able to roll it out.
Once the dough is in a ball, knead it for 10 minutes. Add a bit more flour if it gets sticky. Then cover it and set it aside for 2 hours – don’t try to use it straight away!
After two hours, roll it out very thinly and cut it into strips, or cut it with a pasta machine if you have one. Cook the strips in boiling water for a few minutes and your pasta is ready! Serve with another veggie puree or just a little olive oil!
Thanks so much Rachel – this sounds wonderful and easy to put together! It also sounds very versatile and presumably will work with all sort of vegetable purees – what a great idea!
Christine
Monday 26th of March 2012
Although we haven't personally tried freezing this recipe, we often freeze fresh pasta in zip top bags. To cook, simply drop the frozen pasta into boiling water. This recipe should freeze just as well.
Emily
Sunday 25th of March 2012
Is this recipe freezer friendly? I like to do up larger quantities when I can. I've never tried to make pasta before, and wondering if the unused raw portion would have to be dried or frozen?
Angelie
Sunday 21st of March 2010
This sounds delicious. If plantain is pureed for baby, some of it can be used to make labouyi banane. This is one way Haitians use pureed foods.