Use up any leftover vegetables with this tasty pasta recipe, suitable from 8 months
- 100g pasta
- 500ml very low salt vegetable stock
- 25g frozen peas
- 50g broccoli, chopped
- 50g courgettes, diced
- 50g leek, sliced
- 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.