Your baby will love this Creamy Salmon Pasta - it's full of nutrients and has a nice soft texture.
This recipe uses just four ingredients and is SO simple to prepare.
From start to finish, the whole meal takes just 15 minutes, so it's ideal for those busy days when there's not much time to cook.
And it's tasty enough for the whole family to enjoy, so you can very easily adjust the ingredients to make a bigger batch. If you want to add more seasoning for the adults, just take out baby's portion first,
Pasta is packed with carbohydrates, providing plenty of fuel for your growing baby.
Salmon is rich in Omega 3 Fatty Acids – the healthy fats that are important for the development of your baby’s brain and for many other functions throughout his body.
It also contains lots of vitamins and protein.
Canned salmon may even be better for your baby than salmon cooked from fresh!
That's because it is packed with all its calcium-rich bones and skin.
During the canning process, the bones are thoroughly cooked, which leaves them crumbly, soft and edible.
You can simply crush them with a fork and serve them right along with the salmon - but they do have a somewhat gritty texture even when crushed.
If you prefer, you can easily remove them - the salmon will still be nutritious without them! Just flake the fish with a fork before adding it to the pan and the bones will be easy to spot.
This salmon pasta is ideal for babies from around 7 months onwards, who are already comfortable with texture.
You're not just limited to using salmon in this dish - you can use any kind of canned fish your baby enjoys.
You can substitute the tomatoes for any other vegetable - diced, cooked zucchini is a good choice.
You can also jazz things up by including baby's favourite herbs and spices!
1/3 cup bow tie pasta (or your baby's favourite pasta shape)
1 heaped tablespoon drained canned salmon, flaked (see notes above)
2 cherry tomatoes, quartered (optional) *
1 tablespoon low sodium cream cheese
* Some babies are sensitive to tomatoes so you can leave them out of this recipe if you prefer.
This isn't a dish that I'd recommend cooking ahead of time as the texture never seems quite right when it's reheated. And fortunately it's very quick to put together anyway.
But if you want a way to save even more time, you could cook the plain pasta ahead of time in bulk and freeze it in small portions for future use.