Pasta rataouille recipe
This recipe is full of easy-to-eat veg and offers a great way to include some fish in your baby’s diet. It's perfect for the older members of the family to enjoy too, just serve as it is instead of chopping. Freeze the extra portions for handy future meals.
Age: 10 to 12 months
Prep: 15 mins
Cook: 25 mins
Portions: 4
Ingredients
- ½ small onion, peeled (approx. 30g)
- ½ small clove garlic, peeled (2g)
- 1 medium mushroom (approx 15g)
- 1 small courgette chunk, size of palm (approx. 50g)
- 120g canned chopped tomatoes
- ¼ tsp dried herbs
- 50ml water
- 1 haddock fillet
- 15g pasta (1 portion)
Method
Preheat the oven to 180C. Chop the onion, garlic, mushrooms and courgette.
Put the onion, garlic, mushrooms, courgettes, canned tomatoes, mixed herbs and water into a large saucepan, bring to the boil, cover and then simmer gently until all the vegetables are cooked (approximately 15 to 20 minutes). Add a little more water during cooking if needed.
While the vegetables are cooking, place the haddock in an ovenproof dish and bake (or you can steam) for 20 minutes until fully cooked.
Meanwhile place the pasta in a small pan with cold water, bring to boil and cook for 10 to 12 minutes until pasta is soft.
Chop or mince the cooked fish and vegetables to the desired consistency. Place ¼ of the ratatouille in a bowl and serve with the cooked pasta (either as a finger food, or mashed with the fish and vegetables).
Add a side portion of cooked green veg for a finger food.
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