© 2017 Hungry Munchkins by Laura Carbery

Follow Us
  • Facebook Social Icon
  • Instagram Social Icon
  • Twitter Social Icon

November 5, 2019

September 9, 2019

October 18, 2018

Please reload

Recent Posts

Veggie Ragu

September 9, 2019

1/10
Please reload

Featured Posts

Salmon & Dill Pasta

October 18, 2018

 

Prep: 5 mins 

Cook: 15 mins 

Serves: 4 adults 

Suitable for baby from 6 months+ 

Baby Led Weaning or whizz, mash or chop to required consistency for weaning stage 

 

INGREDIENTS:

360g pasta

knob of unsalted butter 

1 garlic clove, crushed

1 small onion, finely diced

400g salmon, cut into bite size pieces

200g full fat cream cheese

handful of fresh dill, finely chopped 

Juice of 1/2 lemon 

50g frozen peas 

 

METHOD:

1. Bring a pot of water to the boil and cook according to pack instructions. If cooking for little ones, cook for an extra minute or two to make sure the pasta is soft enough.

2. Meanwhile, heat a knob of unsalted butter in a large saucepan. Add the onion and garlic and cook for a few minutes until softened. 

3. Add the salmon and cook for a couple of minutes, stirring to make sure it’s cooked through. 

4. Gently stir in the frozen peas, cream cheese, lemon juice and dill and allow to cook for another two or three minutes until the peas are cooked. 

5. Drain the pasta and add it to the saucepan along with an extra tbsp of pasta cooking water if you need to make the sauce a little thinner. Serve straight to the table with a little parmesan cheese on top if desired! 

 

 

 

Share on Facebook
Share on Twitter