Creamy Autumn Pumpkin Pasta
Vegetarian · 8m+ · en
This super quick pumpkin pasta uses simple pantry staples to create a sweet, savory, and nutrient-dense sauce. Perfectly soft for babies and toddlers, with sweet peas for a pop of color and extra vitamins!
- Top with a little grated mild cheese for extra flavor and calcium.
- Mix in some shredded, cooked chicken for a boost of protein.
- If your child is dairy-free, substitute the milk with oat milk or coconut milk.
- Prep
- 5 min
- Cook
- 10 min
- Servings
- 4
- Age
- 8m+
Ingredients
Watch how it's made
Steps
Boil the pasta according to package instructions until it is very tender and easy to mash between your fingers. Reserve a little pasta water before draining.
In a pan over low heat, gently warm the olive oil. Sauté the minced garlic for about 1 minute until fragrant, being careful not to let it brown.
Whisk the pumpkin puree, tomato paste, and milk into the pan. Stir gently until it forms a smooth, warm sauce. If it's too thick, add a splash of the reserved pasta water.
Toss the cooked pasta and steamed peas into the pumpkin sauce. Stir well to coat every piece evenly. Let it cool to a safe temperature before serving.
Frequently asked questions
Can I use fresh pumpkin instead of puree?
Yes! You can roast or steam fresh pumpkin until completely soft, then mash or blend it before using it in this recipe.
How can I store the leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to bring back the creaminess.
Is this safe for a baby under 12 months?
Yes, as long as the pasta is small and cooked very soft. If using peas for babies under 12 months, mash them slightly with a fork to prevent a choking hazard.
What you'll need
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