Cheesy Broccoli 10 minute Pasta

So, so yummy, packed full of veg and ready in the time it takes to boil your pasta.

Ingredients:

200g of dried pasta – choose a nice long shape like fusilli or spiral for babies under 1 as it’s easier for them to hold (*Gluten free option)
Half a head of fresh broccoli
Half a litre of milk (cows or planted based)
A knob of unsalted butter around 20g (can sub for plant based alternatives)
1 low salt chicken or veg stock cube
A good grinding of black pepper
A handful of grated cheddar cheese (can sub for vegan cheese or 2 tablespoons of nutritional yeast)

Dairy Free Alternative, Egg Free, Gluten Free Alternative, Vegan Alternative, Vegetarian

Method:

Get your pasta on to boil. Meanwhile, using a coarse grater, grate the broccoli into fairly small pieces. Don’t worry if some are larger than others.

Add the milk and broccoli to a microwaveable jug and heat for 2.5. If you would like a super smooth lump free sauce you can blitz the cooked broccoli milk with a stick blender now.

Meanwhile melt the butter in a frying pan, then add the cornflour and whisk continuously cooking for a minute before gradually adding the milk. Whisk until thickened nicely then remove from the heat.

Add the cheese, crumbled stock cube and pepper and stir into the sauce, if the sauce is too thick, add a ladle of the pasta cooking water. Once the pasta is cooked, drain and add to the sauce and serve.

Suitable from 6 months. The sauce is freezable for up to 3 months.