Extra-Veggie Baby Pasta (With Iron)

Serve up a filling, yummy baby meal with this easy Baby Pasta. It includes a tomato based sauce with extra veggies and beans blended in for an iron-rich meal perfect for lunch or dinner. Plus: The sauce freezes well, so you can have a stash of future meals ready and waiting!

When my oldest was a baby, there was a period that I remember so well when she was hungry. And while she was still learning to eat, I found that an easy pasta recipe with a hearty veggie-based sauce was a simple way to help her fill up before bedtime.

This baby pasta recipe is one that I served to her (and my other two kids) when they were babies and as an easy one-year-old recipe, but it has stayed in rotation since then. I love it because it’s versatile, it’s filling from the pasta and beans, and it is an iron-rich food for kids (even though it’s vegetarian).

It’s also easy to adjust for a baby who eats from a spoon, whether they self-feed or you help them eat. Or for a baby eating early finger foods using their pincer grasp or a spoon— and for the type of pasta you plan to serve it with.

This can be served as an easy toddler lunch or toddler dinner— and can be made ahead and warmed up to serve.

So many options to fit your lifestyle and preferences!

(You may also like Pastina Soup, Vegetable Sauces for Pasta, and Hidden Veggie Mac and Cheese)

Ingredients You Need

To make this Baby Pasta recipe, you’ll need just a few ingredients on hand and ready to go.

• Pasta: I prefer a smaller shape such as stars, pastina, ABC pasta, or ditalini as they are often easier for baby to eat. You can use any variety of pasta you prefer including wheat, corn, rice, or lentil pasta.
• Crushed tomatoes with basil: This can be purchased in a can or a jar near other crushed tomatoes.
• White beans: Drain and rinse your canned beans for the best flavor and texture.
• Sweet potato, butternut squash, or pumpkin puree: I prefer to use sweet potato. (You could also use carrot if that’s what you have on hand.)
• Italian seasoning or other herbs
• Olive oil
• Parmesan cheese, optional

TIP: I like to use a small pasta shape here so that it’s easy to eat off of a spoon or for baby to pick up and eat.

Ingredient Substitutions

• Gluten-free: Use a favorite gluten-free pasta.
• Dairy-free: Omit the Parmesan. Some people like to use nutritional yeast in place of Parmesan to add flavor.
• You can use marinara sauce in place of the crushed tomatoes with basil—this will have more flavor and older kids and parents may prefer it this way. It will have more sodium, but you can decide if in the mix of the rest of the food you make whether that is something to worry about. (I do not overly worry about sodium.)
• Sweet potato puree and butternut squash puree have a slightly sweet flavor, so they are a great option here. You can also use pumpkin puree.
• If you don’t have one of the veggie purees, you can also skip it and just use the beans.

Step-by-Step Instructions

Here’s a look at how to make this baby pasta recipe. Scroll down to the bottom of the post for the full information.

1. Add the sauce ingredients to a blender. I like to do it first to avoid having to blend piping hot sauce.
2. Blend very smooth.
3. Prepare the pasta according to package directions and drain.
4. Warm the sauce through, then stir some into the pasta and serve with Parmesan if desired.

TIP: You can use whichever puree you have or like, and you can freeze extra sauce for future meals too.

Frequently Asked Questions

How to Store and Reheat

Store Baby Pasta leftovers, either combined or separate, in airtight containers in the fridge for up to 5 days. Or you can freeze the sauce in an ice cube tray, transfer the frozen cubes to a freezer bag, and freeze for up to 6 months.

Best Tips for Success

• You can use mashed sweet potato, butternut squash puree, pumpkin puree, or purchased purees. I prefer to use sweet potato.
• I like this to be pretty saucy for babies, especially if you’re serving it off of a spoon. If serving from a spoon, use a very small shape like star pasta or pastina.
• If planning to serve this as a finger food, use a small shape that’s easy to pick up such as ditalini, mini shells, mini farfalle, or elbows. (If you use a larger shape, cut it with kitchen scissors so it’s in small pieces that are easy for baby to chew.)
• You can use fully cooked lentils in place of the white beans if desired.
• You can use marinara sauce in place of the crushed tomatoes with basil.
• You can skip the blending and serve this sauce chunky to save a step.
• To serve this to an older child or an adult, season to taste with salt.
• Top with grated Parmesan for additional flavor.

I’d love to hear your feedback on this recipe if you try it, so please comment and rate it below!

Cook ModePrevent your screen from going dark

• Add the tomatoes, beans, sweet potato puree, and Italian seasoning to a blender. Blend until smooth.

• Add the olive oil to a medium pot over medium heat. Stir in the tomato mixture and warm through, stirring occasionally, for about 5-10 minutes. Season to taste with salt and additional spices for more flavor as you like.

• (You can also warm a small amount of sauce in a heat-safe bowl in the microwave If you’re making just one serving.)

• Cook the pasta according to package directions. Drain.

• Return the pasta to the pot. Stir as little or as much of the sauce into the pasta and top with grated Parmesan if desired. (You may have some sauce leftover.)

• Serve warm or portion into storage containers to serve throughout the week.

• Store leftovers, either combined or separate, in airtight containers in the fridge for up to 5 days. Or you can freeze the sauce in an ice cube tray, transfer the frozen cubes to a freezer bag, and freeze for up to 6 months.
• You can use mashed sweet potato, butternut squash puree, pumpkin puree, or purchased purees. I prefer to use sweet potato best.
• I like this to be pretty saucy for babies, especially if you’re serving it off of a spoon. But you can add just as much sauce as you like and save the rest for a future meal.
• If serving from a spoon, use a very small pasta shape like stars or pastina.
• If planning to serve this as a finger food, use a small shape that’s easy to pick up such as ditalini, mini shells, mini farfalle or elbows. (If you use a larger shape, cut it with kitchen scissors so it’s in small pieces that are easy for baby to chew.)
• Add extra iron with a side of Chicken Meatballs, Chicken Tenders, or my Fav Toddler Meatballs.
• You can use fully cooked lentils in place of the white beans if desired.
• You can skip the blending and serve this sauce chunky to save a step.
• To serve this to an older child or an adult, season to taste with salt.
• Top with grated Parmesan for additional flavor.
• Gluten-free: Use your favorite gluten-free pasta.
• Dairy-free: Skip the Parmesan. Some people like to use nutritional yeast in place of grated Parmesan.

Calories: 234kcal, Carbohydrates: 43g, Protein: 9g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 101mg, Potassium: 492mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1723IU, Vitamin C: 7mg, Calcium: 64mg, Iron: 3mg

This post was first published October 2021.