Little Pumpkin's Creamy Fall Pasta
Vegetarian · 8m+ / Toddler · en
This lightning-fast pasta dish uses sweet pumpkin, a splash of cream, and mild spices to create a velvety sauce that clings perfectly to small pasta shapes. Ideal for a comforting autumn dinner!
- Freeze leftover pumpkin puree in ice cube trays so you have perfect small portions ready for the next pasta night.
- Always test the temperature of the pasta on the inside of your wrist before serving to your baby.
- For babies practicing pincer grasp, mini bow-tie pasta is an excellent, easy-to-hold shape.
- Prep
- 5 min
- Cook
- 10 min
- Servings
- 2
- Age
- 8m+ / Toddler
Ingredients
Watch how it's made
Steps
Boil the small pasta in a pot of water according to the package instructions, but let it cook 1-2 minutes longer until very soft and easy for little gums to mash. Drain and set aside.
In a saucepan, heat the olive oil or butter over medium-low heat. Add the minced garlic and sauté gently for about 1 minute until fragrant, making sure it doesn't brown.
Stir in the pumpkin puree, tomato paste, heavy cream, and a pinch of nutmeg. Let the sauce simmer gently for 2 to 3 minutes until warm and well combined.
Toss the soft, cooked pasta into the creamy pumpkin sauce. Sprinkle with grated Parmesan cheese, stir well, and let it cool to a safe temperature before serving to your little one.
Frequently asked questions
Can I make this with fresh pumpkin instead of canned?
Absolutely! Hokkaido pumpkin is perfect for this because you don't even need to peel it. Just steam or roast small cubes until soft, then mash them with a fork or blend them into a puree.
Is this recipe suitable for dairy-free diets?
Yes. Simply substitute the heavy cream with oat cream or another plant-based cream, and use a dairy-free cheese alternative instead of Parmesan.
How can I add more vegetables?
Stirring in a handful of frozen peas or finely grated carrots while the sauce simmers is a great way to add extra texture and nutrients.
What you'll need
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