Creamy Pasta In Pumpkin Sauce Recipe For Babies
Table of Contents
Recipe For Pumpkin Pasta Sauce
This creamy pasta in pumpkin sauce is an excellent choice for babies and toddlers from six months old, as it offers a range of nutritional benefits, using simple ingredients.
Rich in vitamins A and C, pumpkin supports healthy vision and boosts the immune system, making it a wholesome addition to your little one’s diet.
Its naturally sweet flavour and creamy texture make it appealing to young taste buds, while the pasta provides a soft base that encourages self-feeding.
This creamy pumpkin pasta recipe can be easily customised with herbs and spices, introducing your child to new tastes while ensuring they enjoy a delicious and satisfying meal. The perfect easy weeknight dinner
Can You Freeze Canned Pumpkin?
Yes, you can freeze canned pumpkin. To ensure the best quality, follow these steps:
Transfer to Container: Open the can and transfer any unused pumpkin puree into an air-tight container or a freezer-safe bag.
Be sure to leave some space at the top, as the pumpkin may expand when frozen.
Label: Label the container or bag with the date to keep track of how long it has been in the freezer.
Freeze: Place the container in the freezer. Canned pumpkin can typically be stored in the freezer for up to three months.
Thawing: When you're ready to use the frozen pumpkin, transfer it to the fridge to thaw overnight, or place it in a bowl of cold water for quicker defrosting.
Ingredient information
Olive oil - I have used olive oil but you use unsalted butter or an avocado oil if you prefer.
Onion - I have used a regular onion but you can use shallots if you prefer.
Pumpkin - Pumpkin purée from the can is great way to use for a quick convenient meal. So much easier than peeling, chopping and cooking a pumpkin to make fresh pumpkin puree.
Tomato puree - Tomato puree is great to add flavour to a sauce and is great for a quick sauce recipe.
Paprika - Paprika is great to add to sauces for extra flavour, especially for a tomato sauce.
Garlic - I have used fresh garlic, you could use garlic powder or garlic granules.
Creme fraiche - You could use double cream (heavy cream) if you prefer or you could use a plant based alternative.
Pasta - I have used penne pasta, orzo pasta would be a great alternative too. You can top the pasta with a little parmesan cheese for babies from 12 months old.
Serving suggestion
The creamy pumpkin pasta sauce recipe would be great served with green veg such as broccoli, green beans or simply cooked greens or spinach.
The pasta can just be served on its own too.
Other recipes you may like: Tuna pasta bake, Chicken orzo pasta bake or Pea puree pasta.
More pumpkin recipes: Carrot and pumpkin soup.
Storage instructions
The easy pumpkin pasta sauce can be stored in the fridge for up to 3 days, stored in an airtight container, or you could use a container with plastic wrap to cover the pasta.
If you wanted to freeze the pasta, you will need to store in an airtight container.
Make sure the pasta has cooled to room temperature before transferring to an airtight container to the freezer.
To defrost the pasta leave in the fridge overnight, and make sure it has fully defrosted.
To reheat the pasta, transfer to a preheated oven on 180C or 350F and reheat on a medium-high heat.
Once the pasta has been defrosted and reheated you will not be able to re-freeze.
Equipment used to help with this recipe
Large saucepan - So many pan sets out there but I particularly like to use pans with a non-stick surface for ease of cleaning and ones that are suitable for different types of hob surface.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Recipe | Creamy Pasta In Pumpkin Sauce Recipe For Babies
Creamy Pasta In Pumpkin Sauce Recipe For Babies
Ingredients
Instructions
- Start by boiling the pasta to the packet instructions, the pasta will need to be very soft if serving from 6 months old.
- Heat the olive oil in a large pot on a medium-low heat and add in the diced onion and turn down the heat and cook the onion for 10-12 minutes or so until soft and starting to brown.
- Add in the garlic and cook for 1 minute. Add the tomato puree, black pepper and paprika to the onion and garlic and stir.
- Spoon in the pumpkin puree and the creme fraiche and stir until combined.
- Once the pasta is cooked, drain the pasta reserving the pasta water.
- Add the cooked pasta to the creamy sauce and stir. Add in the cup of pasta water to loosen up the sauce. You can add in more or less depending how thick you would like the sauce.
- You could finish by adding a little cheddar cheese or nutritional yeast if you like.
Notes
This recipe is great for pumpkin season and it is easy to make dairy free/vegan, all you will need to do is swap out the creme fraiche for a dairy free oat based cream or coconut milk or you can just leave it out altogether.
A great way to make this easy recipe gluten-free, is by choosing a gluten-free pasta of your choice.
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