Fusilli pasta with tomato ricotta sauce and vegetables for babies (From 18 months)

Today, we’re making pasta for baby, but not just any pasta! We’re making it with delicious seasonal vegetables.
I chose vegetables that are perfect for winter for this pasta recipe. 🙂

Carrot and turnip: two winter veggies that work wonderfully here! We’ll gently cook them in a small broth, add a bit of tomato paste, and finish it off with a touch of ricotta to soften the flavors… it’s absolutely delicious!

I picked fusilli pasta because babies usually love it, they have so much fun eating it with their little fingers! (Don’t thank me for the clean-up later… 😉 )

The method is a bit different from the express tomato sauce pasta recipe I shared before, so feel free to take a look at that one too and adapt depending on what ingredients you have on hand. And always try to include seasonal veggies in your recipes, otherwise, frozen vegetables are a great option too. 😉

I’m telling you, Alix absolutely loved this recipe! I was so happy because it’s not always easy to get babies to enjoy veggies like turnips, usually they’re mixed into soups with lots of other vegetables. This makes a nice change!

And finally, basil and parmesan: the classics in our house whenever we’re making pasta. 🙂

Here’s what you’ll need to make this Fusilli Pasta with Tomato Ricotta Sauce and Vegetables for Baby (From 18 months, about 9oz (260g)):

Ingredients

• 50 g (1.75 oz) turnip (peeled)
• 70 g (2.5 oz) carrot (peeled)
• A small knob of butter
• 200 ml (7 fl oz) water
• 1/4 chicken stock cube
• 1 tablespoon tomato paste
• 1 tablespoon ricotta cheese
• 40 g (1.4 oz) fusilli pasta (uncooked)
• 1 teaspoon olive oil
• Optional: basil and grated parmesan

Instructions

First, wash, peel, and dice the carrot into small cubes.
I made tiny cubes about 0.5 cm (roughly 0.2 inches) wide, so really small!
The goal is to make them easy for baby to eat and to help them cook faster.
They should be nice and tender by the end of the cooking process. 😉

Do the same with the turnip.

Cooking

Melt a small knob of butter in a small pan and add the vegetables.
Sauté them over medium-high heat for about 3 minutes, stirring occasionally.

Meanwhile, bring 200 ml (7 fl oz) of water to a boil with 1/4 of a chicken stock cube.

Once the vegetables are nicely golden, pour in the broth (it should cover the vegetables), cover the pan, and let it simmer gently for 8 to 10 minutes, keeping an eye on it.

Cook the pasta in boiling water for a little longer than the time indicated on the package (so they’re well-cooked and easier for baby to eat).

Once the broth has cooked the vegetables and they are nice and tender, and about half of the broth remains, add the tomato paste and stir well.
If the broth has reduced too much, don’t hesitate to add a little water to achieve the desired sauce consistency.

Once the pasta is cooked, drain it, then add it to the sauce, mixing well.
Finally, off the heat, add the ricotta and the teaspoon of olive oil.

Place everything into baby’s plate and, if you like, sprinkle with a little grated parmesan and finely chopped basil (optional).

Our Fusilli Pasta with Tomato Ricotta Sauce and Vegetables for Baby (From 18 months) is ready, time to enjoy!

Feel free to make a bigger batch of this recipe to share with the whole family (multiply the quantities by about 4 for 2 adults and 1 baby).

Enjoy, little one!