This reader-favorite Veggie Baby Pasta is packed with 5 veggies, comes together in under 15 minutes, and is loved by babies, toddlers, and adults alike. The secret to keeping it simple? Frozen veggies are cooked right in the pasta water and an easy basil dressing made with pantry staples.

My hand holding a orange baby fork over a bowl which is loaded with cooked pasta and veggies. The bowl is sitting on a pink plate on my marble kitchen counter.
4.95 stars (51 ratings)
“My 13 month old has loved this recipe since we first started our BLW journey. I make a double batch and freeze some for later in my WeeSprout glass containers. They are safe to be warmed in the microwave too. If I remember I take out the portion the night before to thaw overnight. If not I thaw for a few minutes in lukewarm water before heating up.” -Lucy
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This Veggie Pasta has saved me from hangry kids so many times that I’ve lost count. It’s literally my version of a kid-meal lifesaver.

Not to mention… it’s just really, really good.

I’ve made this dish hundreds of times using all kinda of veggies, and here’s the secret: as long as you have shaped pasta, the simple dried basil dressing, and at least one veggie your kiddo enjoys (or at least tolerates), it will turn out great every time.

We’ve made it with peas, corn, broccoli, cauliflower, edamame, red peppers, green beans, carrots, cubed squash… the list goes on. Most nights, I simply grab a bag or two of half-eaten frozen veggies from the freezer (you know the ones), scoop out what I need, and call it dinner.

While the pasta cooks, stir together a quick but flavorful basil dressing with dried basil, garlic powder, and olive oil. I usually add a spoonful of Parmesan to take it up a notch, but that’s totally optional.

If you happen to have fresh basil on hand, you can swap in a tablespoon of chopped basil instead – though funny enough, my kids actually prefer the dried basil version here.

And just like that, my SOS kid dinner is now yours too.

And if you find yourself eating spoonfuls straight from the saucepan… know that you are not alone.

#mymomhack: While there’s definitely a time and place for spaghetti (or fettuccine), IMHO, this isn’t one of them. We much prefer a shaped pasta here — bowties, ziti, rigatoni, shells, you name it. Shaped pasta holds the sauce better, mixes with the veggies more evenly, and is easier for babies and toddlers to pick up with their hands.

To the Kitchen, we go –>

Ingredients for pasta on my white marble kitchen counter - noodles, veggies, parmesan, olive oil and spices.
A silver burner with a saucepan with boiling water cooking pasta and veggies.
A silver saucepan on my counter with the pasta and veggies with a basil sauce.
My hands holding a pink kids bowl full of veggie pasta for baby, toddlers and kids over a pink kids plate on my kitchen counter.
  1. Gather your ingredients – pasta, frozen veggie assortment (literally whatever you have on hand), parm, olive oil, dried basil and garlic powder.
  2. Cook your pasta according to the directions on the package. When you have 4 minutes left on the timer, add the frozen veggies.
  3. Toss the pasta in the basil/olive oil mixture.
  4. Serve to your baby while you have a few bites straight from the saucepan (#momlife).
My hand holding a pink baby bowl with a orange baby fork inside, the bowl is full of pasta for baby with a variety of veggies. The bowl is over a pink baby plate that is sitting on my kitchen counter.

Get the recipe: Easy-Peasy 5 Veggie Baby Pasta (for kids, too!)

5 stars (51 ratings)
This reader-favorite Veggie Baby Pasta is packed with 5 veggies, comes together in under 15 minutes, and is loved by babies, toddlers, and adults alike. The secret to keeping it simple? Frozen veggies are cooked right in the pasta water and an easy basil dressing made with pantry staples.
Yield: 4 small 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
  • 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 (optional)

Instructions 

  • Fill a medium saucepan 3/4 full of water, and bring to a boil. Cook pasta according to package. If using fresh vegetables, add them to the pasta water when you have 2 minutes left on the timer. If using frozen vegetables, add them to the pasta water when you have 4 minutes left on the timer. For baby, make sure the veggies are fork-tender before you strain them.
  • Meanwhile, in a small bowl, stir together the olive oil, garlic powder, dried basil, and 1 tbsp parmesan (if using). Set aside.
  • Drain the pasta and vegetables.
  • In the same saucepan, add the cooked pasta, vegetables, and olive oil mixture. Toss to combine. Spoon the pasta into a bowl or plate and sprinkle with a little parmesan before serving.

Notes

Age: 9+ months
Storage: store in an air-tight container in the fridge for up to 5 days. Can be served warmed in the microwave or cold. 
Veggie Suggestion: you can use almost any veggies you have on hand for this dish – broccoli, cauliflower, peas, squash, corn, green beans, asparagus, mushrooms, peppers, carrots, sweet potato, etc. The key is to chop the veggies into small pieces so they cook quickly and are easy for your baby to pick up and eat. If serving to a baby, just make sure veggies are chopped in an age-appropriate way (either small pieces or long 2-3″ stripes). 

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