Toddler Food – Beety Yammy Cheesy ‘n Tomatoey Pasta!

The last few weeks have been a tad stressful. We moved, and for anyone that knows us that is not a simple task. Having a two year old that doesn’t really understand what is going on makes life that much more difficult – oh and the fact that I’m 7 months pregnant. In the process of the move I ran out of something that has been a  lifesaver for me – my toddler food baggies that i made up a month ago! Here’s a link to them all. I was resorting to Kraft Dinner at some points, as nothing was unpacked for cooking her something healthy. I quickly saw a change in her taste buds and anything healthy was quickly going out the window. Now that we are settled in I decided to spend some time making a crap load of the baggies again. I try to cram as many healthy veggies and protein into them as I can and this recipe is jammed packed with both!

Toddler Food – Beety Yammy Cheesy ‘n Tomatoey Pasta

32 Servings

Ingredients:

Veggie Sauce

1 large can or bottle of your favorite tomato sauce
1 large beet
1 medium yam or sweet potato
1 medium onion
1 1/2 cups of frozen peas
2 cloves garlic
1/2 cup soft or medium firm tofu (optional)
2 packages of different pasta (rigatoni and penne)
olive oil
salt n pepper

Cheese Sauce

2 tablespoons butter
2 tablespoons flour
2 cups milk
1 1/2 cups grated cheddar cheese
salt n pepper

Heat oven to 400 degrees.

Chop up beets and yams into 1/2 inch cubes. Toss with a splash of olive oil and season with salt and pepper. Bake for around 30 minutes, checking half way through and tossing them around. They should start to caramelize and get golden when they are done. (Caramelizing the beets and yams will bring out the sweetness in these veggies)

Following instructions for pasta cook each bag/box separately in salted water. When pasta batch is done, drain and place in bowl and toss with a bit of olive oil to keep them from sticking together.

While veggies are roasting, dice onion and garlic. Saute in a tablespoon of olive oil on medium low heat till soft and translucent. Set aside when done.

Cheese Sauce:
In a medium saucepan melt butter. Add flour and whisk for around a minute. Slowly add milk, stirring till it thickens, then add more. After all the milk is added and the sauce has thickened, turn off the heat and add grated cheese. Season with a little salt and pepper.

In your food processor blend the beets and yams, peas, sauted onions and tofu. Add a little pasta water if it’s too chunky. Heat up your tomato sauce a bit in the pan you used for the onions.

Toss pasta with the tomato sauce and blended veggies, then add your cheese sauce.

Mix everything together really well and then separate into mini bags for freezing.

If the mixture seems to saucy, don’t worry. The pasta really absorbs a lot of the sauce. Give it a taste… nice and sweet, but packed full of goodness!

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5 Comments

Filed under Pasta, Toddler Food, Vegetarian

5 responses to “Toddler Food – Beety Yammy Cheesy ‘n Tomatoey Pasta!

  1. tastes gorgeous too Sarah… My little one can’t get enough of it! “Cheesy noodle pasta please mumma!!”

  2. Gorgeous colour! And the recipe sounds yummy, too, even though I’m not a toddler… Plus I was just contemplating what to do with the 2 beets sitting on my kitchen counter.

  3. That’s like conscientious, sustainable, home-made factory farming. Like, how many baggies? I so wish I had your forethought … At this point, my toddler is like ‘Chips!! Chips!! Chips!!!’ [fries, for N. American readers] Which, I should point out, I have cooked twice, maybe three times EVER. From peeled and sliced potatoes deep fried in vegetable oil. OK, and I souse them in white vinegar. It’s a British addiction.

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