This Creamy Roasted Red Pepper Pasta is a great recipe for Baby Led Weaning! Easy to make and freezes really well. Suitable from 6+ months without salt added.

Creamy Roasted Red Pepper Pasta

Served on one of our favorite bamboo plates. The cute Little Lamb from Bamboo Bamboo.

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Ingredients to Make Creamy Roasted Red Pepper Pasta

  • Red peppers
  • Onions
  • Garlic
  • Cashews – unroasted and unsalted.
  • Milk
  • Sun-dried tomatoes
  • Black pepper (optional)
  • Olive oil
  • Pasta
  • Salt (omit for babies <12m old)

Step by Step Instructions

  • Cut the red peppers, remove the seeds, and place them on a baking tray with the garlic and onions. Drizzle olive oil and roast at 200C for 30-40 minutes until starts to brown.
  • While the veggies are roasting, boil the pasta water.
  • Let the roasted veggies cool a bit, add to a blender with the rest of the ingredients and blend until smooth.
  • Cook the pasta according to package instructions.
  • Heat the sauce in a pan and add the pasta with some pasta water.
Creamy Roasted Red Pepper Pasta

Storage Instructions

You can freeze this pasta sauce into small baby portions or in Ziploc bags for a quick and nutritious dinner.

The tray I used is Nuk’s Homemade Baby Food Flexible Freezer Tray.

To defrost, add frozen pasta sauce to a pan and heat. Add some pasta water if needed. Or defrost overnight in the freezer or in the microwave.

Creamy Roasted Red Pepper Pasta

🥣Recipe

Creamy Roasted Red Pepper Pasta

Creamy Roasted Red Pepper Pasta

This creamy roasted red pepper pasta is a great recipe for Baby Led Weaning, and a great way to add veggies to pasta! Suitable from 6+ months (omit salt).
5 from 1 vote
Print Pin Rate
Course: dinner, lunch
Cuisine: Italian
Keyword: baby-led-weaning recipe, creamy pasta sauce, molho de pimentao, receita introdução alimentar, receita para bebês, red pepper sauce, roasted red pepper pasta recipe, veggie loaded pasta sauce
Prep Time: 10 minutes
Roasting time: 40 minutes
Servings: 3 people
Calories: 676kcal
Author: Carol Pecora

Equipment

  • 1 Baking tray
  • 1 Pan for boiling pasta

Ingredients  

  • 3 red peppers
  • 1 onion
  • 2 garlic cloves
  • 60 g cashews raw and unsalted
  • 180 ml milk
  • 30 g sun-dried tomatoes
  • 1 tsp salt omit for babies < 12m old
  • 1/4 tsp black pepper optional
  • 2 tbsp olive oil
  • 300 g pasta

Instructions

  • Cut the red peppers, remove the seeds and place them on a baking tray with the garlic and onion.
  • Drizzle olive oil, mix well and roast at 400F (200C) for 30-40 minutes until starts to brown.
  • While the veggies are roasting, boil the pasta water.
  • Let the roasted veggies cool a bit, add to a blender with the rest of the ingredients and blend until smooth.
  • Cook the pasta according to packet instructions.
  • Heat the sauce in a pan and add the pasta with some pasta water.

Notes

Nutrition facts are calculated for each serving of this recipe.
Suitable from 6+ months. 

Nutrition

Nutrition Facts
Creamy Roasted Red Pepper Pasta
Amount per Serving
Calories
676
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
12
g
Cholesterol
 
7
mg
2
%
Sodium
 
825
mg
36
%
Potassium
 
1106
mg
32
%
Carbohydrates
 
101
g
34
%
Fiber
 
8
g
33
%
Sugar
 
17
g
19
%
Protein
 
22
g
44
%
Vitamin A
 
3915
IU
78
%
Vitamin C
 
160
mg
194
%
Calcium
 
137
mg
14
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!

More pasta Sauces

While you are here, I thought you may like to check out these other pasta sauces:

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