This baby pasta recipe contains carrots and tomatoes. Interestingly, carrots are more nutritious when cooked with a little fat, such as a knob of butter, as the beta-carotene they contain is absorbed more readily. The same is true of tomatoes. They are rich in limonene a powerful antioxidant, which is better absorbed by our bodies when tomatoes are cooked in a little oil or butter.

Ingredients

125g carrots, peeled and sliced
25g butter
3 medium tomatoes, skinned, de-seeded and quartered
50g grated cheddar cheese
2 tbsp Baby Pasta

Method:

Steam the carrots for 15 to 20 minutes or until tender. Warm the butter in a separate pan add the tomatoes and sauté until mushy. Remove from the heat and stir in the cheese until melted.

Meanwhile cook the baby pasta (e.g. Annabel Karmel Pasta Stars) in boiling water according to the instructions on the packet, then drain.

Puree the cooked carrots with the electric hand blender together with 3 tablespoons of the liquid from the bottom of the steamer. Blend together with the tomato and cheese mixture and stir in the baby pasta.

Information

Suitable from 8 months
Suitable for freezing
MAKES 4 PORTIONS