This Easy-Peasy 5 Veggie Pasta is a flavorful meal for your baby and toddler and is full of frozen corn, carrots, peas, green beans,and red peppers ! Great for baby-led weaning or the finger food stage! 6+ months and up.

baby-led weaning meal - 2 small white bowls filled with pasta and veggies sit on top of green and white checkered napkin. Small orange bowl filled with parmesan sits off to the side.

This wholesome dish is made by tossing together your favorite pasta, a whopping 5 different veggies and a simple yet delicious basil dressing.

For the veggies, I used a mixture of frozen corn, carrots, peas, green beans (I chopped them before cooking) and red peppers but you can use whatever frozen or fresh veggies you have on hand or that baby or toddler prefers.

You should have everything on hand to make the super simple (yet favorable) basil dressing that is made with dried basil, garlic powder and olive oil. If you have fresh basil on hand, you can totally use a tablespoon of chopped fresh basil in place of the dried basil, but my kiddos tend to like the dried basil version better in this dish.

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small white bowl filled with pasta and vegetables. Sits on top of a green and white checkered napkin with a green and yellow fork filled with pasta

Get the recipe: Easy-Peasy 5 Veggie Pasta for Baby

5 stars (51 ratings)
This Easy-Peasy 5 Veggie Pasta is a flavorful meal for your baby and toddler and is full of frozen corn, carrots, peas, green beans,and red peppers ! Great for baby-led weaning or the finger food stage! 6+ months and up.
Yield: 6 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Author: Michele Olivier
Course: Main Course
Cuisine: American
Print Recipe

Ingredients 

  • 1 cup pasta of choice original, whole wheat, gluten free, lentil, bean, etc
  • 1 cup mix of chopped vegetables fresh or frozen
  • 2 tablespoons olive oil
  • 2 teaspoons dried basil
  • 1/2 teaspoon garlic powder
  • 2 tablespoons parmesan

Instructions 

  • Fill a large stockpot 3/4 the way full of water, and bring to a boil. Cook pasta according to package. If using fresh vegetables – when you have 2 minutes left on the timer, add in the vegetables into the pasta water. If using frozen vegetables – when you have 4 minutes left on the timer, add in the vegetables into the pasta water.
  • Meanwhile, stir together the olive oil, garlic powder and dried basil. Set aside.
  • Drain the pasta and vegetables.
  • In the same stockpot, add in the cook pasta, vegetables and olive oil mixture. Toss to combine. Sprinkle with parmesan and serve.

Notes

Veggie Suggestion: you can use almost any veggies you have on hand for this dish – broccoli, cauliflower, peas, squash, peas, corn, green beans, asparagus, mushrooms, peppers, carrots, sweet potato, etc . The key is to chop them into small pieces so they cook in a short amount of time and so they are also easy for baby and tot to eat. 
Age: 9+ months
Storage: store in air-tight container in fridge for up to 5 days. Can be served warmed in microwave or cold. 
 

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