Name Tiny pasta with Gruyere, spinach and sweetcorn


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* 85 g (3 1/2 oz) fresh spinach (English spinach), tough stalks removed, or 40 g (1/2 oz) frozen spinach
* 40 g (1 1/2 oz) cooked frozen sweetcorn
* 2 tbsp orzo or other small pasta shapes
* 15 g (1/2 oz) unsalted butter
* 1 tbsp flour
* 150 ml (5 fl oz) your baby's usual milk
* 40 g (1 1/2 oz) grated Gruyere cheese

Cook the pasta according to the instructions on the packet. Melt the butter, stir in the flour and cook for 30 seconds. Gradually whisk in the milk to make a smooth white sauce. Bring to the boil and then simmer for 1 to 2 minutes. Remove from the heat and stir in the cheese until melted. If using fresh spinach carefully wash it and put in a saucepan, sprinkle with a little water and cook until tender (about 3 minutes). Squeeze out all the water. Combine the spinach (fresh or frozen) with the cheese sauce and puree in a mouli. Stir the cooked pasta and sweetcorn into the spinach and cheese sauce.

Serves: 3 portions

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