Green pasta bake

Use up any leftover vegetables with this tasty pasta recipe, suitable from 8 months

Ingredients

• 100g pasta
• 500ml very low salt vegetable stock
• 25g frozen peas
• 50g broccoli, chopped
• 50g courgettes, diced
• 50g leek, sliced

Method

• STEP 1
  Cook the pasta as directed on the packet.
• STEP 2
  Meanwhile, place the vegetables in a saucepan, add the stock and simmer over a medium heat until tender (approx 10 minutes).
• STEP 3
  Drain the pasta and the veg and blend or mash together to the required consistency.

This is a great meal to make with leftover vegetables – just make sure they were cooked without salt.