Several days ago we wrote about How To Baby Size Your Pasta – that is, make regular pasta shapes small enough for your baby to manage.
Today, we have a recipe for a delicious, creamy sauce to serve with baby’s pasta, either mixed with the pieces or – as one of our children prefers it – on the side as a dip, with pasta tubes!
This recipe uses egg yolk, which adds a wonderful richness to the sauce, along with a welcome boost of nutrients. However, it is not essential to the recipe and can be omitted if you prefer (you’ll find more information about giving your baby eggs here).
This recipe yields enough for Mum/Dad AND baby, so it makes a lovely lunch to share!
To Make Baby’s Rich and Creamy Pasta With Zucchini You Will Need…
8 oz (1 cup) zucchini, diced
little olive oil
1 1/2 tbsp unsalted butter
1/2 tsp flour
3 tbsp milk (use formula/breast milk if you prefer)
1 egg yolk (use a small, organic egg if possible)
3 tbsp Parmesan cheese (grated)
2 tbsp chopped, fresh herbs (try chives or parsley)
Tip your zucchini dice onto a paper towel and press gently, to remove any excess moisture.
Lightly beat the egg yolk using a fork.
In a small frying pan/skillet, saute the zucchini dice in a little olive oil for around 5 to 7 minutes, until golden. Remove with a slotted spoon and place on a paper towel. Set aside.
Melt 1 tbsp of the butter in the skillet, then stir in the flour and slowly add the milk. Stir well.
Still stirring, add the zucchini dice and mix well.
Turn off the heat and slowly add the beaten egg yolk, stirring constantly.
Turn the heat to low and warm the sauce through – do not turn the heat up high or the egg yolk will scramble! Add the last 1/2 tbsp butter.
Remove from the heat, add the cheese and stir until melted, then finally add the chopped herbs.
Toss with cooked pasta and serve!
