Roasted Cherry Tomato, Carrot and Cheese Macaroni
The texture of this recipe allows little ones to practice self-feeding!
Equipment
- Oven
Ingredients
- 3 tbsp olive oil
- 300 g cherry tomatoes
- 150 g carrots peeled and sliced
- 2 onions small and sliced
- 4 cloves garlic sliced
- 150 g macaroni dry
- 200 ml homemade chicken / vegetable stock hot
- 2 tbsp cream cheese
- 25 g cheddar cheese grated
Instructions
- Preheat the oven to 180°C
- On a baking sheet, arrange tomatoes, carrots, onion and garlic.
- Drizzle with olive oil and roast in the preheated oven for 20-25 minutes.
- In a separate pot, cook the macaroni in boiling water until al dente. Drain and set aside.
- Combine the roasted vegetables with hot homemade chicken or vegetable stock.
- Bring to a boil, then simmer for two to three minutes.
- Blend the mixture until smooth using a stick blender.
- Stir in the cheese and cream cheese until melted and well combined.
- Finally, add boiled macaroni to the pot and simmer for another 5 minutes.
- Serve the roasted cherry tomato, carrot and cheese macaroni hot, optionally garnished with grated cheese.
Notes
"Pasta can be introduced to your little ones as early as six months of age. All types of pasta contain ample carbohydrates to fuel a baby’s growing body. When served as part of a balanced, whole-food diet, pasta is a nutritious addition to a baby's meals." - Columbia Asia Hospital – Seremban Dietitian, Hoormila Sagar
Nutrition
Calories: 176kcalCarbohydrates: 21gProtein: 5.3gFat: 8.2gSodium: 84mg
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