My chunky green veggie pasta sauce for baby and toddler combines all the flavors of summer into one bite-sized dish! Made with zucchini, asparagus, leek and basil, this pasta sauce is packed with tasty veggies. I used small whole-grain pasta, but you can use your favorite baby-friendly pasta. Great for a Stage 3 Baby Food Puree, Finger Food or Baby-Led Weaning.

5 stars (9 ratings)
“I’ve been using your recipes for my 1 year old grandson ever since he started eating solid food. They are all good but this one is great! It’s so tasty I plan to make it for my husband and I throughout the summer. Thank you for flavorful recipes that expand my grandson’s palate. ” -Martha
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Fresh summer veggies are steamed until tender with a heaping handful of fresh, sun-warmed basil and a splash of citrus. Then everything gets tossed together into a chunky green pasta sauce that’s perfect for babies and toddlers. I like to think of it as a veggie-loaded basil pesto!

This is such a fun summer meal for little ones! It’s packed with seasonal veggies, fresh basil, and tender pasta that’s easy for little hands to pick up. It’s especially great for babies who are just learning to eat finger foods, but toddlers love it too. And if your toddler happens to be in that vegetables? Absolutely not. stage, I’ve found that turning them into a bright green pesto-style sauce can work a little magic.

Not quite ready for chunky textures? No problem! You can blend the sauce into a smooth, thick puree with a little extra lemon juice and serve it over pasta or on its own. And to finish things off in true Italian style, I love adding a generous sprinkle of freshly grated Parmesan cheese.

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wooden cutting with green veggies and pasta on a white wooden board.
Baby food maker with cooked veggies sitting on a white wood counter.
Baby food maker full with pasta
My hands squeezing a lemon over the green veggies in a baby food maker.
Baby food maker full of pureed green pasta sauce for baby.
Baby food maker with a small bowl of baby pasta with green veggies.
  • Chop and steam the veggies.
  • Cook the pasta until tender.
  • Blend the veggies into a smooth or chunky puree.
  • Mix together the pasta and green veggie sauce.

Get the recipe: Green Veggie Pasta Sauce for Baby

5 stars (9 ratings)
My chunky green veggie pasta sauce for baby and toddler combines all the flavors of summer into one bite-sized dish! Made with zucchini, asparagus, leek and basil, this pasta sauce is packed with tasty veggies. I used small whole-grain pasta, but you can use your favorite baby-friendly pasta. Great for a Stage 3 Baby Food Puree, Finger Food or Baby-Led Weaning.
Yield: 12 ounces
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Author: Michele Olivier
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Ingredients 

  • 1/2 small zucchini
  • 6 asparagus spears
  • 1 leek white and light green parts only
  • 8-10 basil leaves
  • 1/2 lemon, juiced
  • 1/3 cup small shaped pasta
  • 2/3 cup water
  • sprinkle of parmesan, optional

Instructions 

Instructions using Beaba's Babycook Pro

  • Chop the zucchini, asparagus and leek into 1" pieces. Roughly chop the basil.
  • Fill one basket with the zucchini, asparagus and leek. Using the measuring bowl, fill the correlating heating tank to a level 3 with water.
  • Fill the grain insert with the pasta and water. Using the measuring bowl, fill the correlating heating tank to a level 3 with water.
  • Lock both bowls in place and turn babycook on.
  • Run steam cycle for both baskets.
  • Discard cooking juices and transfer the contents of the zucchini basket along with the basil and lemon juice into the blender and pulse in 3 second bursts until you reach your desired consistency.
  • Mix 1/2 of the vegetable puree with the cooked pasta and store the remaining puree for future use.
  • Sprinkle with parmesan and serve.

Instructions for Regular Cook Method

  • Chop the zucchini, asparagus, and leek into 1" pieces. Roughly chop the basil.
  • In a medium saucepan, bring 2" of water to a boil over medium heat. Place the zucchini, asparagus, and leek in a steamer basket over the boiling water, cover, and cook for 15 minutes.
  • Meanwhile, cook pasta according to package directions.
  • Transfer the zucchini, asparagus, and leek to a blender or food processor, add basil and lemon juice. Puree in short bursts until you reach your desired consistency.
  • Mix 1/2 of the vegetable puree with the cooked pasta and store the remaining puree for future use.
  • Sprinkle with parmesan and serve.

Notes

Yield: 12 ounces of chunky summer veggie pasta, 8 ounces extra chunky summer veggie sauce that can be stored in the fridge or freezer for future use. 
Storage: 3 days in fridge, 3 months in freezer
Age: 6+ months for baby-led weaning or 9+ months for stage 3 baby food
 
Course: Main Course
Cuisine: Baby Food

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Disclaimer – Beaba sent me the babycook pro 2x and grain insert to try out for free. I did not receive any monetization for this posts. All thoughts and opinions about this product are my own.