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Cheese sauce with butternut squash

This is a good recipe to encourage your baby to sleep as it contains cheese which is rich in tryptophan alongside carbohydrate in the pasta. If you have time, it's nice to infuse the milk to give it extra flavour but you can skip this step if you prefer.

Attributes

Complexity: Easy

Vegetarian

Servings, Preparation and Cooking Time

Number of servings: 3

Diet type: Vegetarian

Ingredients

400ml milk
40g onion
3 parsely stalks
3 peppercorns
1 bay leaf
10g flour
10g butter
75g carrot, diced
50g squash, diced
20g parmesan, grated
20g mature cheddar, grated
Half tsp Dijon mustard
60g Annabel Karmel baby pasta shells

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Method

01 First infuse the milk. Put the milk, onion wedges, bay leaf, parsley stalks and peppercorns into a pan. Bring up to the boil and simmer gently for 20 to 30 minutes. Then strain.
02 Melt the butter in a saucepan. Add the carrot and squash and sauté for 5 minutes. Add the flour , then the milk, stirring until thickened. Simmer for 10 minutes until the ingredients are soft.
03 Meanwhile cook the pasta according to the packet instructions. Whiz the vegetables and sauce until smooth. Add the mustard and cheese. For older babies whiz half the vegetables and leave the other half diced.
04 Mix the sauce with the drained pasta.

Full Attribute List

Breastfeeding
Dairy Free
Freezable
Gluten Free
Superfoods
Vegetarian
Vegan
Wheat Free
Nut Free