PARSNIP, CAR­ROT AND BUT­TER­NUT SQUASH PASTA BAKE

Mother & Baby (Australia) - - Giving Back -

THIS RECIPE IS SUIT­ABLE FOR BA­BIES FROM 12 MONTHS AND UP­WARDS. 1 cup cooked gluten-free pasta, pre­pared ac­cord­ing to packet in­struc­tions 1 pouch Raf­ferty’s Gar­den Just Veg­gies Parsnip, Car­rot & But­ter­nut Squash Puree ¼ cup freshly grated goodqual­ity ched­dar cheese, plus ex­tra to top small hand­fuls (seven or eight large) spinach leaves, roughly chopped METHOD 1 Pre­heat the oven to 180˚C. 2 In a small bowl, com­bine all of the in­gre­di­ents and mix well. Trans­fer them to a small bak­ing dish and top with the ex­tra grated cheese. Place the pasta bake in the oven and cook for 15 to 20 min­utes, or un­til bub­bling

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