Cheesy Veg Pasta
A quick & delicious vegetarian pasta dinner, topped with melted mozzarella & fresh basil
Prep: 10 mins Cook: 35 mins Serves: 4 Adults
Suitable for weaning baby from 6 months + Whizz, mash or chop to the required consistency for relevant weaning stage or if BLW serve as is!
INGREDIENTS 1 tbsp olive oil 1 red onion, finely diced 4 garlic cloves, crushed 1 red pepper, de-seeded & cut into 2cm cubes 1 aubergine, cut into 2cm cubes 1 courgette, cut into 2cm cubes 1 tbsp balsamic vinegar 1 tin chopped tomatoes 400g fusilli pasta* large handful freshly chopped basil 1 x 125g fresh mozzarella ball 20g grated Parmesan cheese
METHOD 1. Heat oil in a large pot over a medium heat. Add the onion and garlic and cook for 2 minutes until beginning to soften. 2. Turn up the heat a little and then add the chopped peppers, aubergine and courgette. Cook for 3-4 minutes. 3. Add in the balsamic and chopped tomatoes, then place the lid on and reduce the heat to simmer for 25 minutes**. 4. Meanwhile, cook the pasta according to pack instructions. 5. Drain the pasta and stir into the sauce. Break up the mozzarella and spread evenly on top along with the grated parmesan and basil. Place under the grill for 5-10 minutes until the cheese has melted.
* Fusilli pasta is great for little babies to hold onto instead of penne which can be a bit slippy for them & it's also handy that the sauce stays on it a bit better.
** This sauce can be made in advance and kept in the fridge for up to 3 days or frozen and used at a later stage. Easy to make in bulk, just double or triple the sauce ingredients.