Serves 4 | Prep time: 10 mins Cooking time: 20 mins Recommended age of child: from six months Freeze time: unsuitable for freezing
l 250g/9oz Fusilli or baby pasta shapes
such as fusillini l 4 tbsp olive oil l ½ aubergine, chopped l 1 courgette, chopped l 1 red or yellow pepper, chopped l 2 tomatoes, chopped
Butterbean Hummus
Roasted Vegetables with Fusilli Pasta
1 Preheat oven to 200ºC/400ºF/Gas Mark 6. 2 Bring a medium saucepan of water to the boil and cook the pasta according to the packet instructions. 3 Put the vegetables into a large oven dish and pour the oil over them, mixing with a spoon so everything gets a coating.
4 Cook in the oven for 30-40 mins or until the vegetables are soft and browning. 5 When the pasta is cooked, drain it, then place back in the saucepan and cover to keep warm until the vegetables are ready. 6 Serve the roasted vegetables over the pasta. Nice with a spoon of hummus on the side.
Prep time: 10 minutes Recommended age of child: from 6 months Freeze time: not suitable for freezing
l 425g/15oz tin butterbeans, drained l 1 tbsp light tahini paste l 2 tbsp olive oil l 1 clove garlic, crushed l Juice of ½ lemon
1 Place all the ingredients into a mixing bowl and blend with hand blender. Alternatively, blend in a food processor. To thin the texture, add a small splash of soya milk or soya yoghurt.
50 Vegetarian and Vegan Mother and Baby Guide
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