Extra Veggie Baby Pasta With Iron

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 a simple way to help her fill up before bedtime. This baby pasta recipe is one that I served to her (and my other two kids) when they were babies and as an easy one-year-old recipe, but it has stayed in rotation since then. I love it because it’s versatile, it’s filling from the pasta and beans, and it is an iron-rich food for kids (even though it’s vegetarian). It’s also easy to adjust for a baby who eats from a spoon, whether they self-feed or you help them eat. Or for a baby eating early finger foods using their pincer grasp or a spoon— and for the type of pasta you plan to serve it with. This can be served as an easy toddler lunch or toddler dinner— and can be made ahead and warmed up to serve. So many options to fit your lifestyle and preferences! (You may also like Baby Snacks, Healthy Pumpkin Bars, Pastina Soup, Vegetable Sauces for Pasta, and Hidden Veggie Mac and Cheese)

Ingredients You Need

To make this Baby Pasta recipe, you’ll need just a few ingredients on hand and ready to go.

Pasta: I prefer a smaller shape such as stars, pastina, ABC pasta, or ditalini as they are often easier for baby to eat. You can use any variety of pasta you prefer including wheat, corn, rice, or lentil pasta. 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 to use sweet potato. (You could also use carrot if that’s what you have on hand.) Italian seasoning or other herbs 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 use the beans.

Step-by-Step Instructions

Here’s a look at how to make this baby pasta recipe. Scroll down to the bottom of the post for the full information. TIP: You can use whichever puree you have or like, and you can freeze extra sauce for future meals too.

How to Store and Reheat

Store Baby Pasta 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 to use sweet potato. I like this to be pretty saucy for babies, especially if you’re serving it 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 chunky 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.

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