Baby's 1st Pasta

Ingredients for 1 servings:

• 1 can/n tomatoes
• 150 g fusilli, e.g. made from spelt flour
• 1 small zucchini
• 1 m.-sized carrot(s)
• 5 large basil leaves
• 1 tbsp rapeseed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Baby-led weaning (BLW), no salt, no sugar, one-pot

This quantity of ingredients is sufficient for about three to four baby meals, or one meal for a baby and one adult. Lightly chop the canned tomatoes with a knife and place them in a small saucepan. Half fill the can with water and add them to the tomatoes. Coarsely grate the washed zucchini and finely grate the washed carrot, and add them to the pan. Finely slice the basil leaves and add them to the pan along with the pasta and oil. Mix everything together so the pasta is fully coated. Add a little more water if necessary. The pasta should only be lightly coated and should not float. Note: the zucchini will release a lot of liquid when heated. Simmer gently over medium heat, stirring occasionally. After about 15 minutes, check the pasta for doneness; it’s best to taste it. The pasta should be very soft. Continue cooking if necessary. If the pasta is too dry, add a little more water, but use it sparingly. At the end of the cooking time, the pasta should be soft and coated in a thick sauce. Tip: For mom, dad, and co., you can make the pasta more flavorful on the plate with chili flakes, pepper, mozzarella cubes, and Parmesan cheese. The pasta can be stored in preserving jars for a few days in the refrigerator and reheated as needed.