Bridget's Easy Peasy Cheesy Veg Pasta Bake

A variation of this dish has been doing the rounds in our household since Bridget was eating solids - she has always loved anything carby (like her mother) be it pasta, rice or potatoes but she adores pasta in all it's many guises.

She has been 'helping' me in the kitchen since she was walking and now she's about to be three, she absolutely loves getting her apron on and helping out. This particular dish was made today, mainly by her, with the obvious help and cues from me, avoiding the hot oven and hob, but doing all the 'important' jobs.

You could use any pasta shape for this really, but with my weaning seven month old, Beatrice, in mind we used penne today, as it's a bit easier to grip than macaroni. This went down well with both girls today - three lots of vegetables in one hit too, winner. Of course you could play around with the vegetables used, depending on what's a favourite for your little ones, or what is easier to disguise, in some cases.

Bridget's Easy Peasy Cheesy Veg Pasta Bake

This is a great weaning dish once finger foods have been introduced - Beatrice loved it!

Baby Led Weaning with Pasta Bake

Here's how:

• 1.5 tbsp unsalted butter
• 1.5 tbsp plain flour
• 250ml milk (I use full fat)
• 60g Cheddar cheese 
• 100g dry penne or other pasta
• 1 tsp black pepper
• 1 tsp mustard powder
• Freshly grated nutmeg
• 6 florets broccoli
• 6 florets cauliflower
• Cup of peas (fresh or frozen is fine)
• Few breadcrumbs

Firstly pop the oven on at 200 degrees and fill and boil the kettle with water. 

Cook the broccoli and cauliflower first, using freshly boiled water - cook for four minutes, and then use a slotted spoon to remove from the pan and set aside. 

Add the penne to the pan and cook according to the pack instruction - be careful not to overcook, as it will cook a little more in the oven. Drain and place with the cauliflower and broccoli for the moment.

Now to make your cheese sauce, pop the butter into a frying pan, on a medium heat and allow to fully melt, gently. Next, add the flour and stir the whole time until the flour and butter is combined, it will be a bit of a mound or paste, now slowly add the milk a bit at a time, until all is combined, stirring all the time. It will be a fine liquid at this point but will thicken up in time. 

Cheesy Sauce

Now add the grated cheese, retaining a handful for the topping. Add the mustard powder, black pepper and grate over the fresh nutmeg - be liberal, the flavour is enhanced massively by this! Allow to cook out and thicken for five more minutes.

Now pour the cooked penne, broccoli and cauliflower into the cheese sauce and add the peas too. Stir and ensure everything is coated well in the sauce. Pour into an ovenproof dish and arrange with the broccoli and cauliflower florets facing upwards and evenly distributed.

Give another seasoning with black pepper and nutmeg, and scatter over the breadcrumbs and remaining cheese. 

Bridget's Easy Peasy Cheesy Veg Pasta Bake pre-bake

Bake for 20 minutes until the topping is golden brown. Enjoy!

Bridget's Easy Peasy Cheesy Veg Pasta Bake