Baby pasta shells – smaller in size than grown-up pasta shells – are a great way to introduce a little texture into your baby's food, encouraging them to learn to chew. Teamed with this veg-rich blended pasta sauce, this makes a really tasty meal. You can easily make the sauce in bulk and freeze it in portion-size batches.


  • 2 medium carrots, peeled and sliced
  • 300g cauliflower florets
  • 6 tbsp mini pasta shells
  • 40g unsalted butter or plant-based spread
  • 500g ripe tomatoes, skinned, deseeded and chopped
  • 50g Cheddar cheese, grated


  • STEP 1

    Put the sliced carrots into the bottom of a steamer. Cover with boiling water and cook over medium heat for about 10 minutes.

  • STEP 2

    Put the cauliflower florets in the steamer basket over the carrots, cover and cook for 5 minutes or until all the vegetables are tender. Take out and set aside.

  • STEP 3

    Cook the pasta shells in a pan of boiling water, according to the packet instructions.

  • STEP 4

    While the pasta is cooking, melt the butter and sauté the tomatoes in the melted butter for about 3 minutes or until mushy.

  • STEP 5

    Stir in the Cheddar cheese until melted.

  • STEP 6

    Put the cooked carrot, cooked cauliflower and the tomatoes and cheese into a blender and blend until smooth.

  • STEP 7

    Mix with the pasta shells and serve.

Pic: Annabel Karmel
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