Does this lunch sound horrible?

[pastashapes9]

One onion and one clove of garlic, chopped then heated in sunflower oil for 5 mins. Add two chopped carrots, 1 chopped red pepper, 2 chopped tomatoes, 1 can chopped tomatoes and chopped fresh basil. Simmer for 30 mins then blend, serve with fresh fusilli and cheese.

It’s for my 6.5 month old baby who is weaning, but me and DH are going to have some too.

I’m a crap cook so am just experimenting and trying new things.

Thoughts and suggestions welcome.

sounds lovely. j would swap the sunflower oil for either coconut oil or olive oil.

@BernardsarenotalwaysSaints

Add a pinch of sugar to cut the acidity in the tomatoes . I make similar pasta sauces when I have bits that need using in the fridge. No one ever complains.

please don't add sugar to babies food. Sugar is the one thing we really don't need in our diets

There is a great cook book called The Good Stuff by Lucinda Miller. I highly recommend it. It's simple and suitable for the whole family.

Sounds delicious

Sounds like a lovely lunch but you may find it a little bit bland. You don't really want to be adding sugar or salt for the baby though so when it's mostly done, put aside a small portion and then you can add a bit more flavour to yours with salt, pepper and about tablespoon of balsamic vinegar or s few dashes of Worcester Sauce. You may also prefer the adult portion not to be blended up for added texture but obviously your choice.

My basic go to pasta sauce is chopped onion and garlic, passata ( but tinned tomatoes also fine) a glug of balsamic vinegar and a pinch of sugar. I would add the pepper and carrot at the same time as the onion as they take a while to soften.
Sounds good though. Enjoy it.
If you're concerned about your cooking, download the BBC good food app. A lot of the food I eat comes from there. It's great. 😀

It sounds very sweet. Otherwise great for using up what you have.

Haven't RTFT (so ignore if already mentioned) but recommend Annabel Karmel recipe books. One sounded so gross but the kids loved it - salmon, de-seeded tomato, cheese and carrot! Blend and feed - perfect!

But yours sounds yummy too! Enjoy the cleaning up - weaning is the worst.....!

I wouldn't add sugar because I wouldn't want baby to develop a taste for sweet. Otherwise, it's something I often make with courgette too. For you, adding chorizo makes it sublime.

Sprinkle with some grated cheese when serving, or Parmesan for the adult version. Jamie Oliver has some good cook books using just a few ingredients and taking only 15 minutes. Excellent for nervous cooks.

I'd say it's a normal pasta dish for an adult.
At 6.5 months not many babies can manage fusilli, and it's better to introduce one vegetable at a time. I thought tomatoes were meant to be one of the last flavours to introduce? Quite common for little ones to be intolerant to them, but grow out of it later?

Just checked. Introducing things one by one is current advice. I would just give baby a few bits of cooked fusilli, a few bits of soft carrot, and a stick or two of cheese.

www.nhs.uk/start4life/weaning/what-to-feed-your-baby/around-6-months/

It sounds like a lovely lunch, I would add seasoning for yourself but as long as you taste as you go you should be fine. For baby Annabel Karmel has some great meal ideas as has the bbc for young babies. I agree that baby might find it easier to pick up the fusilli without it being in sauce unless you are spoonfeeding? I used to get my kids pasta from boots at that age as they have some small pasta shells in the baby section and my kids loved to munch that. They both love pasta at 3 and 4 years old.

There are heinz pasta stars and available in most supermarkets in the baby food section which are so tiny and a great way of introducing texture when the time is right along with cous cous (your baby is still so young and I'd imagine recently weaning)

Sounds like a bit of a ratatouille. Add a good balsamic vinegar and lemon juice. Loads of time thickening in the oven. Plus add most of the basil stalks at the start and the leaves on food the plate. Gives you that heady basil scent. You must be a bit of a chef putting a clove in.......

Sounds good - add some dried mixed herbs or oregano while the sauce is cooking and only stir in the fresh basil at the end so it only wilts.