Creamy lentil and broccoli pasta recipe
Creamy lentil and broccoli sauce mixed with pasta. A quick dinner that's suitable for the whole family. Freeze the extra 3 portions of sauce for handy future meals.
Age: 12 months and older
Prep: 20 mins
Cook: 20 mins
Portions: 4
Ingredients
- 1/3 medium onion, peeled (50g)
- 1 garlic clove, peeled
- 1 ½ spears broccoli (57g)
- 2 tsp vegetable oil
- 200g canned chopped tomatoes
- ¼ tsp dried mixed herbs
- 300ml water
- 3 1/2 tbsp dried red lentils (53g)
- ½ tbsp full-fat cream cheese (1 portion)
- 40g white pasta (1 portion)
- 2 pieces baby corn (1 portion 48g)
Method
Chop the garlic, onion, and broccoli florets.
Heat the oil in a saucepan, add the onion and garlic and soften for 3 or 4 minutes.
Add the broccoli, tomatoes, mixed herbs, water and lentils and cook uncovered for 10 to 12 minutes. Add a little more water during cooking if needed.
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.
While the lentils and pasta are cooking, bring a small saucepan of water to the boil, add the baby corn and cook for approx. 5 to 6 minutes until soft. Steam or microwave if preferred).
Once cooked remove ¼ of the broccoli and tomato sauce and stir in the cream cheese.
Mix the cooked pasta with half of the broccoli and lentil sauce. Place in a bowl and serve with the cooked baby corn on the side.
Try cooking different pasta shapes for you baby to experience new shapes and textures.
