Extra-Veggie Baby Pasta (With Veggies and Iron)

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Updated: October 7, 2021 / First Posted: October 9, 2021 Amy Palanjian Leave a Comment

Serve up a filling, yummy baby meal with this easy Baby Pasta. It includes a tomato based sauce with extra veggies and beans blended in for an iron-rich meal perfect for lunch or dinner. Plus: The sauce freezes so well so you can have a stash of future meals ready and waiting!

Baby Pasta

When my oldest was a baby, there was a period that I remember so well when she was hungry. And while she was still learning to eat, I found that an easy pasta recipe with a hearty veggie-based sauce was an easy way to help her fill up before bedtime.

This recipe is one that I served to her (and my other two kids) when they were babies and one year olds, but that has stayed in rotation since them. I love it because it’s versatile, it’s filling from the pasta and beans, and it has iron (even though it’s vegetarian).

It’s also easy to adjust for a baby who eats from a spoon or a baby eating with their fingers and for the type of pasta you plan to serve it with.

This can be served as an easy lunch or dinner— and can be made ahead and warmed up to serve.

So many options to fit your lifestyle and preferences!

Ingredients You Need

To make this recipe you’ll need just a few ingredients including:

• Pasta: I prefer a smaller shape such as stars, pastina, ABC pasta, or ditalini as they are often easier for baby to eat.
• Crushed tomatoes with basil: This can be purchased in a can or a jar near other crushed tomatoes.
• White beans: Drain and rinse your canned beans for the best flavor and texture.
• Sweet potato, butternut squash, or pumpkin puree: I prefer sweet potato most.
• Italian seasoning
• Olive Oil
• Parmesan cheese, optional

TIP: I like to use a small pasta shape here so that it’s easy to eat off of a spoon or for baby to pick up and eat.

Ingredient Substitutions

• Gluten-free: Use a favorite gluten-free pasta.
• Dairy-free: Omit the Parmesan. Some people like to use nutritional yeast in place of Parmesan to add flavor.
• You can use marinara sauce in place of the crushed tomatoes with basil—this will have more flavor and older kids and parents may prefer it this way. It will have more sodium, but you can decide if in the mix of the rest of the food you make whether that is something to worry about. (I do not overly worry about sodium.)
• Sweet potato puree and butternut squash puree have a slightly sweet flavor, so they are a great option here. You can also use pumpkin puree.
• If you don’t have one of the veggie purees, you can also skip it and just plan to add the beans.

Step-by-Step Instructions

Here’s a look at how to make this baby food recipe. Scroll down to the bottom of the post for the full information.

1. Add the sauce ingredients to a blender. I like to do it first to avoid having to blend piping hot sauce.
2. Blend very smooth.
3. Prepare the pasta according to package directions and drain.
4. Warm the sauce through, then stir some into the pasta and serve with Parmesan if desired.

TIP: You can use whichever puree you have or like, and you can freeze extra sauce for future meals too.

Frequently Asked Questions

How to Store and Reheat

Store leftovers, either combined or separate, in airtight containers in the fridge for up to 5 days. Or you can freeze the sauce in an ice cube tray, transfer the frozen cubes to a freezer bag, and freeze for up to 6 months.

Best Tips for Success

• You can use mashed sweet potato, butternut squash puree, pumpkin puree, or purchased purees. I prefer sweet potato best.
• I like this to be pretty saucy for babies, especially if you’re serving off of a spoon. If serving from a spoon, use a very small shape like star pasta or pastina.
• If planning to serve this as a finger food, use a small shape that’s easy to pick up such as ditalini, mini shells, mini farfalle or elbows. (If you use a larger shape, cut it with kitchen scissors so it’s in small pieces that are easy for baby to chew.)
• You can use fully cooked lentils in place of the white beans if desired.
• You can use marinara sauce in place of the crushed tomatoes with basil.
• You can skip the blending and serve this sauce as a chunky style if preferred to save a step.
• To serve this to an older child or an adult, season to taste with salt.
• Top with grated Parmesan for additional flavor.
• You may also like Favorite Toddler Pasta Recipes, Veggie-Packed Marinara, Sample Baby Meal Plan, and Baby Cookies.

I’d love to hear your feedback on this recipe if you try it, so please comment and rate it below!

Extra-Veggie Baby Pasta (with Iron)

Amy Palanjian

Adding beans and extra veggies helps make this easy baby pasta satisfying, nutritious, and yummy. Serve it more or less saucy as you like. (You can even freeze the sauce for easy future meals.)

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Baby Food

Cuisine American

Servings 6 -8

Calories 234 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

• 8 ounces pasta (such as star, ABC, pastina, or ditalini)
• 14.5 ounce can crushed tomatoes with basil (or marinara sauce)
• 1 cup white beans (rinsed and drained)
• 1/2 cup mashed sweet potato puree (or butternut squash puree or pumpkin puree)
• 1 tablespoon olive oil
• 1/2 teaspoon Italian seasoning
• salt, onion powder, garlic powder (optional to taste)
• grated Parmesan (optional to taste)

Instructions 

• Add the tomatoes, beans, sweet potato, olive oil, and Italian seasoning to a blender. Blend smooth.

• Add the olive oil to a medium pot over medium heat. Stir in the tomato mixture and warm through, stirring occasionally, for about 5-10 minutes. Season to taste with salt and additional spices for more flavor as you like.

• (You can also warm a small amount of sauce in a heat-safe bowl in the microwave If you’re just making one serving.)

• Cook the pasta according to package directions. Drain.

• Return the pasta to the pot. Stir as little or as much of the sauce into the pasta and top with grated Parmesan if desired. (You may have some sauce leftover.)

• Serve warm or portion into storage containers to serve throughout the week.

Notes

• Store leftovers, either combined or separate, in airtight containers in the fridge for up to 5 days. Or you can freeze the sauce in an ice cube tray, transfer the frozen cubes to a freezer bag, and freeze for up to 6 months.
• You can use mashed sweet potato, butternut squash puree, pumpkin puree, or purchased purees. I prefer sweet potato best.
• I like this to be pretty saucy for babies, especially if you’re serving off of a spoon. But you can add just as much sauce as you like and save the rest for a future meal.
• If serving from a spoon, use a very small shape like star pasta or pastina.
• If planning to serve this as a finger food, use a small shape that’s easy to pick up such as ditalini, mini shells, mini farfalle or elbows. (If you use a larger shape, cut it with kitchen scissors so it’s in small pieces that are easy for baby to chew.)
• You can use fully cooked lentils in place of the white beans if desired.
• You can skip the blending and serve this sauce as a chunky style if preferred to save a step.
• To serve this to an older child or an adult, season to taste with salt.
• Top with grated Parmesan for additional flavor.
• Gluten-free: Use your favorite gluten-free pasta.
• Dairy-free: Skip the Parmesan. Some people like to use nutritional yeast in place of grated Parmesan.

Nutrition

Calories: 234kcalCarbohydrates: 43gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 101mgPotassium: 492mgFiber: 5gSugar: 5gVitamin A: 1723IUVitamin C: 7mgCalcium: 64mgIron: 3mg

Filder Under:Baby Food, Dinner, Egg-Free, Gluten-Free, Lunch, Nut-Free, Recipes, Vegan, Vegetarian