BLW My Baby’s First Pasta Sauce

By Aileen Cox Blundell

This gorgeous pasta recipe is full of flavour and introduces so many new tasty healthy vegetables, so we know it will be perfect as your baby’s first pasta sauce. Its so easy to make too! It uses just one tray of roasted vegetables, including ingredients like aubergines and courgettes to bring in new flavours which your baby might not of experienced yet. So introducing this vegetable pasta recipe for baby led weaning is the ideal recipe as baby’s first pasta sauce. Plus it makes our life’s so much easier to cook one dish for everyone, so this is one that the whole family will enjoy.

Pasta Sauce for Toddlers

Pasta sauce has always been a huge favourite in our house. We could literally serve this up every day, and there would be no problem with everyone eating this up. The sauce is filled with tasty soft roasted vegetables cooked together on a single tray. Then blended making it really easy for smaller babies to eat, along with the garlic gives it a really yummy flavour. I know your baby will love this as much as mine does.

Roasted Vegetables for baby led weaning

All of our recipes contain a lot of key ingredients for baby led weaning. We know the roasted vegetables will have lots of healthy benefits, and all these roasted vegetables combined help make the sauce really rich and delicious for babies and grown-ups too.

• Aubergines: This super ingredient contains so many minerals, like magnesium, and vitamin B complex an essential nutrient for babies. It also contains loads of fibre, which benefits digestion. Aubergine recipes contain lots of health benefits for your growing baby.
• Courgettes: These are a source of a mineral called potassium. Potassium helps to keep our muscles working properly so we can move around and a great source of vitamin C and folic acid.
• Oil: For this recipe I used olive oil. Olive oil is one of the best oils you can you give your baby. It is loaded with monounsaturated fatty acids and is a great source of healthy fats for your baby.
• Garlic: The garlic in this recipe is roasted which makes it really easy for your baby to digest.
• Cannellini Beans: These are a great source of protein and iron too.

Baby Led Weaning Tip

We always like to share our baby tips with you all. Once I have made the sauce, any extra I love to store in an ice cube tray ready for another day. This way you can pop out a little cube of sauce when you want an easy dinner for your baby, quick! The frozen ice cubes melt quickly at room temperature or you can add the frozen cube to a small saucepan and heat up. Frozen into ice cube tray will last for 12 months or even stored in a sterilised jar in the fridge for 5 days.

How to make baby’s first pasta

This is such a simple recipe, it starts off with getting all of your chopped up vegetables onto a baking tray. Then pour over the olive oil and roast the vegetables for 25-30 minutes until they are soft and just make sure the aubergine is golden. With the garlic just loosen the outer skin of the bulb, slice the top and place on the baking tray. Then when you take it from the oven using a spoon press the bulb of garlic to remove the soft flesh, then discard the empty skins. Add all of the vegetables and garlic to a blender along with the remaining ingredients and blend until smooth and silky.

Serve Baby’s First Pasta to the whole family

It makes our life’s so much easier if we can serve the whole family with one recipe. So for adults we recommend that you season the pasta sauce when you are ready to serve this. So this way you have food for your family and your baby too!

Looking for more pasta recipes for toddlers? Try these recipes next!

• Fussy Toddler Italian Pasta Salad
• Super Quick Pesto Pasta with Roasted Veggies and Balsamic Tomatoes
• Recipe Butternut Squash Creamy Pasta Sauce
• Healthier Spaghetti Carbonara

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @babyledfeeding on Instagram. All the love, Aileen 🥰

BLW My Baby’s First Pasta Sauce

5 from 1 vote

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

Servings: 4 Serves adults and children

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This gorgeous vegetable pasta recipe is full of flavour and introduces so many new tasty healthy vegetables, so we know it will be perfect as your baby's first pasta sauce.

Ingredients

• 2 red peppers
• 1 courgette
• 1 aubergine
• 1 onion
• 1 bulb garlic 10 cloves
• 3 tbsp olive oil
• 400 g tin cannellini beans
• 400 g tin chopped tomatoes +1/2 tin water
• 1 tbsp tomato puree
• 2 tbsp apple cider vinegar
• Handful fresh basil leaves
• Cooked pasta
• Grated goat cheese
• Basil leaves

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Method

• Preheat oven to 180°C/350°F.
• Chop the vegetables and place them onto a baking tray. Remove the loose outer skin of the garlic bulb, slice the top and place on the baking tray. Pour over the olive oil and roast the vegetables for 25-30 minutes until they are soft and the aubergine is golden.
• Using a spoon press the bulb of garlic to remove the soft flesh, then discard the empty skins. Add all of the vegetables and garlic to a blender along with the remaining ingredients and blend until smooth and silky.
• Store the sauce in sterilised jars in the fridge, or alternatively, use this recipe as a handy weekend meal prep to make your week days run even better.
• Serve over pasta with a light grating of goat cheese and fresh basil.

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Recipe Notes & Tips

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