I’m not going to pretend to be any sort of expert on feeding little people. They can be stubborn little critters. I say whatever works for you. We try to feed him what we are eating and we do our best to eat meals as a family. This has turned us into early bird diners. Like so many other areas of parenthood, it’s all too easy to get wrapped up worrying what your child is or isn’t supposed to be eating. I had high hopes of trying baby-led weaning (in a nutshell, letting him feed himself) but this boy wasn’t into it. He likes to be spoon fed like a little lord. His favourite food in the world is plain yoghurt. His favourite beverage next to milk is water, he goes nuts for the stuff. I’m happy to say he will eat this pasta dish without complaint and sometimes with something close to enthusiasm. Little mouth open for the next mouthful is always a heartening sign.
Recipe makes one serving plus a little extra for those who have a mini mouth to feed.
1 large courgette sliced in to discs
½ an aubergine sliced in to discs and quartered
5 small tomatoes such as cherry or pomodoro, halved
Teaspoon lemon zest
Hard goats cheese for grating or other strong flavoured cheese such as parmesan
Extra virgin olive oil
2 handfuls about 75g of gluten free pasta
Preheat the oven to Gas Mark 7
Toss the vegetables and tomatoes in olive oil and place on a baking sheet lined with parchment. Roast in the oven for about 30 minutes or until vegetables are beginning to brown. Meanwhile cook your pasta according to the pack instructions. When the vegetables are ready and the pasta has been drained return everything to the pasta pan and add the lemon zest, some grated cheese and a glug of olive oil. Mix everything together. A splash of water from the kettle can loosen everything up. Serve with extra cheese on top. For the baby version just mash everything with a fork and slice up any stubborn bits until you have made the most unappealing consistency you can manage.