Toddler Friendly Pumpkin Pasta Recipes
TODDLER-FRIENDLY PUMPKIN PASTA
Found on another recipe site, storing here for easy access as it's a family staple! Our toddler doesn't care for pumpkin mash or pieces but loves this creamy (but no cream involved) pasta, as do his parents!
Provided by JennyMidget
Categories Pumpkin
Time 25m
Yield 3 Serves, 3 serving(s)
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil.
- Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese. Serve ASAP!
PUMPKIN SPINACH TODDLER MUFFINS
These sanity-saving, healthy toddler muffins are packed full of veggies and other goodness, but still taste good enough to snack on yourself! Perfect for a starter finger food, or a self-contained meal for the more independent eater.
Provided by AmyGail
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins or line with paper liners.
- Combine pumpkin, eggs, olive oil, and maple syrup together in a large bowl; mix thoroughly.
- Combine flour, oats, baking powder, baking soda, cinnamon, and nutmeg in a small bowl. Stir into egg mixture. Add spinach and stir until evenly dispersed in the batter.
- Spoon batter into the prepared muffin tins, filling the cups 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 10 minutes before removing from the tins. Let cool to room temperature, about 20 minutes.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 10.1 g, Cholesterol 23.3 mg, Fat 5.5 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 134 mg, Sugar 2.8 g
PUMPKIN PASTA BAKE
I invented this one with some pantry staples and leftovers from the fridge. A good way to sneak vegies into the kids!
Provided by Mandy
Categories Toddler Friendly
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Saute bacon, onion & garlic for approx 2 minutes.
- Add remaining vegetables & sage and saute until pumpkin is almost tender.
- Add soup & water and stir until soup dissolves, mix in chicken & cream.
- Add cooked pasta & stir to combine.
- Transfer to an ovenproof dish & sprinkle with cheese.
- Bake at 170.C until cheese has melted and pasta bake is heated through.
Nutrition Facts : Calories 586.9, Fat 24.1, SaturatedFat 13.7, Cholesterol 94.1, Sodium 398.1, Carbohydrate 65.6, Fiber 4.4, Sugar 6.7, Protein 28.4
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- In a saucepan bring 2 cups of potable/drinking water to boil. Add the pasta and cook on a medium heat till it is very tender. There is no need to strain the water, the pasta will continue to cook & swell in it.
- Place a wide based saucepan on a medium heat and melt the butter, toss in the garlic and fry it for half a minute and then add the onions and fry till they turn pale.
- Add in the pumpkin, dried (or fresh) herbs, tomatoes and fry till the tomatoes turn slightly mushy,
- Add the grated cheese and mix well. You can add salt and pepper at this stage. Simmer for half a minute and then add the precooked pasta and stir well.
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- Bring a large pot filled with water to a boil and cook pasta according to instrucitons on package. Before straining, reserve 1 cup of pasta water.
- Meanwhile, in a large saucepan pour in the olive oil and heat over medium heat. Add in the garlic and cook for 1-2 mintues, stirring often. Add in the pumpkin puree, tomato paste and broth and bring to a simmer, stir until combined. Reduce heat to low and add in the cream, balsamic vinegar, nutmeg and salt and pepper, stir and let simmer while pasta cooks.
- Strain pasta and transfer to saucpan of pumpkin sauce. Stir in the pasta, adding the reserved water in 1/4 cup increments to thin out the sauce. I used the entire 1 cup of water for the recipe in the pictures above.
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