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

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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

Roasting time: 40

Servings: people

Calories: 676kcal

Author: Carol Pecora

Equipment

1 Baking tray
1 Blender
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

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

825

Potassium

1106

Carbohydrates

101

Fiber

Sugar

Protein

Vitamin A

3915

Vitamin C

160

194

Calcium

137

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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