Okay, I have to be honest – a lot of the baby food I’ve made for Andrew, I’ve never even tasted.  I’m fine with the fruit purees, but a lot of the veggie purees make my stomach churn.  Ben has tried everything we’ve ever fed him, and approves of it all, but a lot of it just does not look appetizing to me – it’s baby food after all!  Well, here is a major exception.  This smelled so incredible while I was making it that I just couldn’t resist a small taste, and WOW!  I would gladly eat this for my own dinner.  What’s more, Andrew loves it.  This is a great dish because it helps introduce baby to foods with a bit more texture than a straight puree, and it has five different veggies in the sauce.  Awesome!  I used pasta stars for this, but any small pasta shape would be suitable.  Also, the original recipe calls for mascarpone but that’s a pricey ingredient to buy just for baby food making.  I had cream cheese on hand so I just stirred in a few tablespoons of that and it made the sauce pleasantly creamy.  It’s a winner!

He was a bit apprehensive at first because of the texture...

He was a bit apprehensive at first because of the texture...

...but soon he was literally clapping for more :)

...but soon he was literally clapping for more!



Pasta with Very Veggie Sauce
2 tbsp. light olive oil
1 small onion, chopped
1 clove garlic, crushed
2 small carrots, peeled and chopped
1 medium zucchini, trimmed and chopped
3/4 cup cleaned and chopped button mushrooms
3 plum tomatoes, peeled, seeded and chopped
1 tbsp. unsalted butter
1 (15-oz.) can diced tomatoes
1/2 cup vegetable stock
1 tbsp. torn fresh basil leaves
Freshly ground black pepper
6 oz. pasta shapes
3-4 tbsp. cream or mascarpone cheese (optional)

Heat the oil in a large saucepan over medium heat.  Add the onion and garlic, and saute for about 3 minutes.  Add the carrots and saute for 4-5 minutes.  Add the zucchini and saute for 2 minutes.  Add the mushrooms and saute for 2 minutes more.

Add in the fresh tomatoes and the butter and cook for 2 minutes.  Pour in the can of tomatoes with about half of the juice.  Finally, add the vegetable stock, basil, and season with pepper to taste.  Cover and cook over medium heat for 10 minutes.  Check to be sure all the vegetables are tender, then blend to a puree.

Meanwhile, cook the pasta according to the package instructions (with no added salt) until tender.  Toss the cooked pasta with the vegetable sauce and stir in cream cheese or mascarpone, if using.

(Note: This recipe makes a fairly large quantity of food, and is suitable for freezing.) 

Source: adapted from Top 100 Baby Purees by Annabel Karmel

  • What a cute kid and an awesome recipe. I have no children of my own, but maybe I will have to make this for myself! :)

  • What a beautiful baby boy! I dont have children yet, but that looks better than the stuff I know I was eating!!

  • Aw, hre really is a handsome little guy!

  • This does sound good even as an adult dinner! Small pastas are my favorite. Andrew is soo adorable by the way. I love the pictures you post of him :)

  • What a great idea! I will be making this for sure.

  • crabapple0222

    I have to try this. I don’t like veggies so I try to camouflage them any way I can. I will def be fixing this soon!

  • Danielle

    ooh, looks great. i think for my 9 1/2 month old girlie, i might try it first without the garlic and mushrooms…i stood in the pasta aisle forever trying to decide between alphabet and stars, because they both looked so fun!

  • It was so wonderful to meet you and your family, especially sweet baby Andrew! He is a lucky boy to have such a terrific mom who works so hard to make him delicious and healthy food. Hope you enjoyed the rest of your time in Kiawah!

  • Mary

    Thank you so much for this recipe. I made it yesterday and my son smiled and giggled for the first time during a meal! Solids have been such a struggle for us and this was our first ray sunshine! Thanks again!

  • Annie

    Hi Mary,
    Thanks for the comment! I am so glad it was a success with your son. Solids really can be a challenge for some babies or at certain times. I hope you have good luck and happy meal times from here on out!
    :) Annie

  • I made this for my 10 month old son last night and he absolutely loved it! Thank you so much for such a great, unique recipe!

  • Weffie525

    I have been looking for recipes for my 6.5 month old! So glad you have baby food recipes on here!

  • Amarevincere

    How old was your son when you tried out this recipe? It seems like there are a few fairly complex ingredients (garlic, onions, spices, cheese, butter), and I’m just curious at what age other people are comfortable introducing these things. My son is 8 months old and we are still at the straight puree stage, I’m nervous to get beyond that. Any advice?

  • Anonymous

    I would find out what your pediatrician advises.

  • I just made this for my 16 month old and it is fabulous!! All I changed was adding some summer squash and a splash of milk and just diced/minced all of the vegetables so he can chew them. I did leave it to simmer for a really long time, at least 30 minutes, to make sure everything was tender enough. I also ommited the canned tomatoes and added extra fresh ones. Absolutely delicious with a little mozzarella on top since the cream cheese gave it a nice creaminess. Bon apetit!

  • Jena Smith

    I just made this for my 10 month old. I just omitted the mushrooms. I used the marscapone. It is ridiculous! I stopped putting it in freezer containers and sat down and had a huge bowl myself! I will definitely be making this for the whole family – Hopefully the kiddo will like it (he’s napping)… :)