Cheesy Vegetable Pasta

Content highlights

Type of meal


Prep time

5 mins

Cook time

30 mins


4 portions


  • 40g pasta (penne, shells, macaroni)
  • 3 broccoli florets
  • 2 carrots (peeled and chopped)
  • 20g frozen peas
  • 40g cheddar cheese (grated)
  • 100ml Baby's usual milk
  • 1 tsp cornflour
  • 250ml water (for cooking)


  1. Bring a saucepan of water to the boil.
  2. Add the pasta to the boilng water and cook according to packet instructions and then drain.
  3. Meanwhile, in another saucepan of water bring a small amount of water to the boil, boil the carrots for 5 minutes, add the brocolli, boil for a further 5 minutes, add the peas and boil until all are tender.
  4. In a jug, add 20ml of the milk and add the cornflour, mixing until smooth. Add in the remainder of the milk.
  5. Pour the mixture into a saucepan, bring to a simmer and then reduce the heat. Add in the cheese and stir continuously until melted through.
  6. Mix together the pasta with vegetables, pour over the sauce and blend to desired consistency adding more milk if required.

Free 'Eating for 2' recipe Ebook

Healthy, tasty recipes by chef Lorraine Pascale and our team of nutritionists


This is a great dish to introduce pasta to the weaning diet. It can also be varied easily. Try adding chicken for cheesy chicken pasta or swap in different vegetables.