As your baby gets older it is important to encourage them to chew. Dicing vegetables instead of puréeing them is a great alternative.
Ingredients
50g baby shell pasta
10g unsalted butter
50g onion, finely chopped
30g carrot, finely diced
30g red pepper, finely diced
30g frozen sweetcorn
30g frozen peas
10g plain flour
250ml unsalted vegetable stock
2 tbsp basil, chopped
1 tsp lemon juice
30g Parmesan cheese, grated (or vegetarian alternative)
10g unsalted butter
50g onion, finely chopped
30g carrot, finely diced
30g red pepper, finely diced
30g frozen sweetcorn
30g frozen peas
10g plain flour
250ml unsalted vegetable stock
2 tbsp basil, chopped
1 tsp lemon juice
30g Parmesan cheese, grated (or vegetarian alternative)
Method
- Cook the pasta according to the packet instructions and drain.
- Melt the butter in a saucepan. Add the onion, carrot and pepper, cover with a lid and sauté for 10 minutes until nearly soft. Add the sweetcorn and peas and sauté for 2 minutes.
- Add the flour , then add the stock, stirring until thickened. Simmer for 3 minutes, then add the basil, lemon and Parmesan. Stir in the pasta.
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