My son loves pasta. But just like other kids, he seems to love plain pasta more than those with actual pasta sauces. This didn’t puzzle me so much as I know kids love bland taste. Anyhow, when I started my BLW (Baby Led Weaning) journey, I tried looking into food options which are healthier for my kiddo. And this is one of the recipes I sort of invented.
The basic idea is to use raw ingredients instead of commercially bought ones. So instead of a ready made pasta sauce, I used fresh tomatoes. I wanted my baby to love the taste of malunggay, a green leafy vegetable (commonly known as moringa, drumstick tree, horseradish tree, ben oil tree, or benzoil tree, according to Mr. Wikipedia) since it has high nutritional value. I already used this in one of the green smoothie recipe I posted before.
Here’s the complete list of ingredients and instructions. Enjoy!
-Pasta (I used spirals to make it more fun)
-A handful of malunggay
-Pepper to taste (I used to omit salt when my son started eating solids, but you can add salt if you want)
- Slice the onions and garlic, then set aside
- Boil the tomatoes, pasta, and malunggay altogether (Busy mom, must save time). Another option is to exclude the malunggay and blend it raw later. I think this is healthier.
- Once pasta is cooked, set it aside and then take the tomatoes and malunggay
- Blend the tomatoes and malunggay. If you don’t have a blender, you can try using fork or mortar and pestle (I never tried it, but the idea is to get your tomatoes and malunggay combined with a consistency of a sauce)
- Heat the pan, add oil
- Sauté onions and garlic then add blended malunggay and tomatoes
- Season to taste
- Pour the sauce over the cooked pasta then top with lots and lots of cheese
- Optional: Serve with toasted or garlic bread
I cooked this when my son was about a 1 year old. He finished all of the serving! Personally, I didn’t like the taste so much, but as long as the kid enjoys it, I am one happy mom. 🙂