Here it is, week four of my five-week countdown of my favourite baby foods for 9-12 months. This recipe has evolved over the years, and is a personal favourite. It’s easy, quick and tasty. It is, however, vegetarian. I once served it to my Dad who said, “that was delicious, but where was the meat?” If you’re after meat, it might be worth hanging out for next week, my number 1 baby food recipe. It’s a family favourite.
Remember, I’m not a nutritionist, I’m not a doctor and I’m not a chef. I am just a girl who loves her food and believes in giving my daughter tasty, balanced meals.
Who doesn’t love pumpkin? And pasta? This carb-loaded, buttery goodness is delicious. If you’re wary of your little one having too much butter, just cut back for their portion. For your own though, lather on that burnt butter sauce. It’s the best part!
1 large piece of pumpkin
Fettuccine for three
1 shallot – finely chopped
1 clove of garlic – finely chopped
1 cup of cream
1 small handful of spinach – finely chopped
1 cup parmesan – grated
4 knobs of butter
12 sage leaves
A splash of olive oil
Cooking time: 50 minutes
Serves two adults, and makes four-five baby freezer meals.
Cut up ¾ of the pumpkin in large pieces, and the rest into small cubes, and place in a fan forced over at 180 degrees for about 30 minutes (longer if your oven is not fan forced)
Meanwhile, put water on the boil in a large saucepan.
About 10 minutes before your pumpkin is cooked, heat up the olive oil in a medium-sized saucepan and sauté your garlic and shallot until softened. Once soft, remove your pumpkin from the oven and add the large pieces to the saucepan (reserving the small pieces for garnish). Add one knob of butter and stir vigorously until the pumpkin has melted to a smooth paste. Next, add your cream and spinach and slightly simmer on a low heat while your pasta cooks.
Add your pasta to your boiling water and boil for 15 minutes.
Next, prepare your burnt butter sauce. In a small saucepan add two knobs of butter. When the butter starts to melt, add in your sage leaves. Let the mix keep bubbling until the butter starts to turn golden, with a foam on top – the butter mix should look a little like golden syrup. Once this colour has been formed your burnt butter sauce is ready. Put aside for serving.
Next, drain your pasta and put back in saucepan, adding your pumpkin sauce, half of your parmesan cheese and a knob of butter, stirring until everything is combined.
In two bowls add two servings of pasta, putting aside the rest for baby. Add the pumpkin cube garnish, the remainder of the parmesan and drizzle the burnt butter sauce over the top (it is up to you whether you want to add the burnt butter sauce to the baby portion too).
Your adult serving is good to go.
For the baby portions, finely chop the fettuccine through and you’re good to go. I find this freezes well, and is nice and soft for baby.
Next week: My favourite baby foods – Week 5
Previous: My favourite baby foods – Week 3