Find out how to make carrot pasta sauce for baby - it has a subtle sweetness and it's packed with nutrients!
When your baby has moved on from simple vegetable purees, there's another great way to make sure he's still getting plenty of those important nutrients in his diet.
And that's to use vegetables to create a rich pasta sauce!
Picky eaters won't even know they're eating their veggies but will be more than happy to tuck into a bowl of brightly coloured pasta shapes!
This recipe uses a tasty blend of fresh, roasted carrots and canned tomatoes.
Roasting carrots really brings out their sweetness, which then tempers the acidity of the tomatoes. The result is a wonderfully healthy sauce - packed with nutrients - that your baby will love.
Carrots are are wonderful source of beta-carotene, which your baby's body converts to vitamin A.
Vitamin A helps protect against asthma and is great for boosting your baby's immune system.
This recipe also uses canned tomatoes. Tomatoes are one of those foods that are actually healthier canned than they are fresh! This is because they are rich in an antioxidant called lycopene, which is more useful to the body after being heated or canned.
This sauce will be fine for most babies from around 7 months of age, although you might like to wait until later in baby's first year before offering it to him
Of course, some babies are more sensitive than others. Our babies were all enjoying tomato-based dishes from 7 months of age without any issues at all.
If you are concerned about reactions to tomatoes, the best option is to discuss their introduction with your child's doctor.
You can use any type of pasta with this sauce, but we like to use macaroni.
The pieces are just the right size for little fingers to manage and the sauce gets right inside the tubes, helping your baby make the most of every healthy drop!
3 medium carrots, sliced*
1 tablespoon extra virgin olive oil, divided
1 small onion, peeled and chopped
1 garlic clove, chopped
1 tablespoon tomato puree (or paste) - here's how to make your own
1/2 of a 14 oz can of tomatoes
2 tablespoons of chopped fresh herbs (try basil, dill or tarragon)
* If the carrots are not organic, peel them before slicing.
If you have any carrot pasta sauce left over, you can keep it in the fridge for up to 2 days or in the freezer for up to one month.