Iron Rich Pasta Sauce
We love making this for Evie, in fact it was one of the first things she ate. It’s super quick and tasty, and freezes really well.
We are doing a mix of spoon feeding and baby led weaning, as Evie eats so much better when we spoon feed her. Though she does love the messy play that we’ve found baby led to be!
When we are spoon-feeding we use tiny star pasta or mini shells; we use spaghetti or spirals when we are doing baby led. We definitely recommend a Bibado for baby led days!
We add a tiny amount of Parmesan cheese for extra richness.
Prep time: 10-15 minutes
Cooking time: 20 minutes
Glug of olive oil
½ red pepper – chopped finely
1 medium carrot – chopped finely
1 stick of celery – chopped finely
2 cloves of garlic – crushed
1 tin of tomatoes
2 tbsp red lentils
4 tbsp of water
1 generous pinch of mixed herbs
Black pepper to taste
5 basil leaves
1. Sauté the carrot, celery and red pepper in the olive oil in a medium sized saucepan, until they are soft.
2. Add in the garlic, black pepper and mixed herbs, stir through and let cook for a further few minutes.
3. Once mixed add the tomatoes, red lentils and water. Stir thoroughly and let simmer for 20 minutes on a low heat.
4. Turn off the heat and let cool a little before adding the basil leaves.Once completely cooled blend into a puree.
Sauce can be frozen into portions. Serve with tiny star pasta, moving up to bigger shapes and sizes, as your baby gets older.
We adapted this recipe for Evie from the Happy Veggie Kitchen.