Weaning recipe series: Mushroom and spinach pasta

 Part of the joy of weaning your baby off the bottle and onto solids is their reaction to different types of food. Sometimes it can be texture, sometimes it can be flavour. The key to remember is to give them a bit of everything to make sure that their diet is nice and varied… after all, we don’t eat the same thing every day, so why should our babies?

This dish is perfect for the whole family to enjoy! Spinach is one of our top ingredients – it’s full of iron and melts beautifully into the sauce!

This recipe makes four portions and is suitable for babies eight months old and above.

More like this:
Six Superfoods for Babies

Check out our recipe for chicken with carrot and apple here!

Ingredients
  • 60g baby pasta shells
  • 10g butter
  • 50g onion, finely sliced
  • 50g chestnut mushrooms, finely sliced
  • 1 garlic clove, crushed
  • 10g plain flour
  • 250ml milk
  • ¼ tsp fresh thyme, chopped
  • 30g Parmesan, grated
  • 30g baby spinach, finely chopped
Method

Cook the pasta according to the instructions on the packet. Melt the butter in a saucepan, add the onion, cover with a lid and sauté for 8 minutes or until softened. Add the mushrooms and fry for 3 minutes and then add the garlic and fry for 2 minutes, until fragrant (be careful not to let it burn!). Add the flour, then the milk, stirring until thickened. Add the thyme, Parmesan and spinach and stir until wilted. At this stage, you can blitz or mash the sauce for your baby according to their preference. Drain the cooked pasta and stir into the sauce. Enjoy warm! 

maternity&infant