Cheesy Cheese-less Veggie Pasta

This cheesy veggie pasta is made creamy (& had the nutrient profile boosted) by the addition of protein rich hemp seeds and made cheesy by the nutritional yeast (also fortified with b12!). Plus it’s made smooth and thick by the butternut squash. Whole foods make the best sauce right!?🤤

Benefits of hemp seeds for babies
Hemp seeds are a superfood that are loaded with nutrients and can be a great addition to your baby’s diet. They are an excellent source of protein, containing all nine essential amino acids that the body needs for growth and repair.

Hemp seeds are also a good source of healthy fats, including omega-3 and omega-6 fatty acids, which are important for brain development and immune function. They also contain high levels of antioxidants, which can help protect your baby’s cells from damage caused by free radicals.

In addition, hemp seeds are rich in minerals like magnesium, phosphorus, and potassium, which are important for strong bones and overall growth. They also contain fibre, which is essential for healthy digestion and can help prevent constipation.

Hemp seeds can be easily incorporated into your baby’s diet by adding them to sauces, smoothies, oatmeal, yogurt, or even pureed fruits and vegetables. They have a mild, nutty flavour that pairs well with many different foods.

Make sure to always consult with a paediatrician before introducing new foods to your baby’s diet, and start with a small amount to monitor for any potential allergic reactions.

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Cheesy Cheese-less Veggie Pasta

5 from 1 vote

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 1 adult & 2-3 large toddler portions

Ingredients

• 200 g uncooked pasta (we used red lentils for the extra protein)
• 2 cups (300g) of butternut squash (raw and diced)
• 1/4 cup (35g) raw cashews (soaked in boiling water for 10 mins to soften)
• 1/2 tsp garlic powder
• 1 tsp italian herbs
• 1/4 cup (30g) hemp seeds
• 1/4 cup (15g) nutritional yeast (do half if you prefer a subtle nutritional yeast flavour to begin with)
• 1 tbsp olive oil
• 1/2 cup (125 ml) water (reserved form cooking the squash)
• Salt and pepper to taste for older kids

Instructions 

• Add the pasta to a pot & cook according to instructions, then drain.
• While the pasta is cooking, in another pot cover the butternut squash with boiling water and cook on medium to high till soft ~ 10 mins, then drain reserving 1/2 cup of liquid for the sauce.
• While the squash and pasta are cooking soak the cashews in boiling water to soften for 10mins then drain.
• Add all the ingredients (except for the pasta) to a blender and blend till smooth.
• Pour the sauce over the cooked pasta and serve.

Notes

We like ours topped with some mushrooms and extra hemp seeds 🤌🏼

Sauce can be stored in the fridge 3 days or freezer 2 months.

Did you make this recipe?

Leave a comment below or tag us on Instagram to let me know what your little one thought!