Creamy Sundried Tomato Pasta

✨This Creamy Sundried Tomato pasta sauce is so creamy, so full of flavour, and a good source of plant based iron, protein & vitamin C ✨

White beans are the bean with the highest iron content (around 7-8gs per cup), they contain protein & fibre, AND they make for the perfect addition to sauces to add a creamy and smooth texture but also to thicken them. We also boosted the iron in this dish by adding spinach and pairing it with vitamin C rich tomatoes.

This sauce is amazing on pasta but we also love it as a dip (just skip the extra water step… and obviously don’t add it to pasta🙈😋).

Benefits of white beans for babies

White beans, also known as navy beans, are a nutrient-dense food that provides a range of health benefits for babies. These small, creamy beans are a great source of protein, fibre, and essential vitamins and minerals.

One of the key benefits of white beans is their high protein content. Protein is essential for your baby’s growth and development, helping to build and repair tissues and support healthy immune function. White beans are also rich in fibre, which can help regulate digestion and promote healthy bowel movements.

In addition to protein and fibre, white beans are also a good source of iron, which is important for the production of red blood cells and the prevention of anemia. They also contain other essential vitamins and minerals, such as folate, magnesium, and potassium.

Introducing white beans to your baby’s diet can be done by mashing them and adding them to purees, soups, or stews. They can also be blended with other ingredients to make dips or spreads, such as hummus or white bean dip. Additionally, white beans can be mixed into salads or used as a topping for baked potatoes or roasted vegetables.

It’s important to note that like all beans, white beans can be a choking hazard for babies. Be sure to cook them thoroughly and mash them well before serving. As with all new foods, it’s important to introduce white beans slowly and watch for any signs of allergies or digestive issues.

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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Creamy Sundried Tomato Pasta

5 from 1 vote

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Ingredients

Sauce Ingredients

• 2 tbsp olive oil
• 1 onion roughly chopped
• 4 cloves garlic siced
• 100 g cherry tomatoes (approx 7, if you don’t have any just use normal tomato or substitute with 2 Tbsp of tomato paste into the blender)
• 1/2 cup (125g) sundried tomatoes (we prefer the ones with no oil or added flavours or sugar - we saved 3 of these to chop and add in to the pasta to serve but you can just blend into the sauce)
• 1/2 cup (10g) basil leaves ( loosely packed)
• 2 cups soy milk (or other plant based milk)
• 1 x 400g can of white beans (drained & rinsed; approx 240g drained weight)
• 1 cup water

To the pan before serving

• 500 g cooked pasta (250g fills us as 2 adults and a toddler)
• 4 handfuls baby spinach
• Extra sundried tomatoes sliced (if using)
• Up to 1 cup of leftover pasta water to thin the sauce out (or plain water)
• A few basil leaves for garnish

Instructions 

• Add the olive oil to a pan over medium heat and add the onion & garlic, cooking for a few minutes to soften. Then add the tomatoes, cooking for a further five minutes until soft enough to burst.
• Add to a blender with all the remaining sauce ingredients and blend till smooth.
• Pour the sauce back in to the pan over cooked pasta. Stir though any additions - we like spinach, extra sundried tomatoes & basil. Add some pasta water to help thin the sauce out ~ 1/2-1 cup of liquid is required.
• Serve warm
• We cut the fettuccine in to approx 2cm pieces to avoid gagging or choking for little ones.

Notes

Store in the fridge for 3 days or freeze any remaining sauce in a container for up to 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!