If using traditional weaning method - whizz, mash or chop to the required consistency for relevant weaning stage
1 tbsp olive oil
1 small onion, finely diced
2 garlic cloves, crushed
250g turkey bacon, roughly chopped
700ml low salt vegetable stock
1/2 red pepper, finely chopped
100ml full fat milk
50g grated parmesan, plus a little extra to serve
1/2 small tin sweetcorn, approx 80g
handful of cooked green beans, chopped into 1/2 inch pieces
1. Heat the olive oil in a large pot over a medium heat. Add the onion and garlic and sauté for a few minutes. Add the turkey bacon and cook for 4-5 minutes until it starts to get crispy. Remove from the pan and set aside in a bowl.
2. In the same pan, add the spaghetti, vegetable stock and red pepper. Bring to the boil and cook for 8-10 minutes until the spaghetti is soft and all the stock has been absorbed.
3. Pour the milk into a jug and whisk in the 2 eggs and parmesan cheese. Season with black pepper. Pour this into the spaghetti, along with the sweetcorn and green beans and mix well.
4. Serve immediately with a little extra freshly grated parmesan on top.