Ingredients

50g egg-free pasta spirals
100g tuna (drained)
1 tomato
50g courgette
1 red onion
75g dairy-free soya-free margarine
50g plain flour
360ml Aptamil Pepti 1 or Aptamil Pepti 2
50g dairy-free soya-free cheese, finely grated

Method

Allergy information: EF, NF, SF, WCMPF. Offer at the texture your infant can manage.

1. Cover the pasta in boiling water and simmer gently until soft. Drain and set aside.
2. Drain the tuna, flake and set aside.
3. Peel and finely chop the onion. Melt 25g margarine in a frying pan and fry the onion gently until soft without colouring.
4. Peel the tomato by cutting a large cross in the skin and standing in boiling water for 1 minute. The skin should then come away easily. Cut the tomato in half and carefully remove all the seeds.
5. Dice the courgette and tomato and add them to the onion. Carefully stir in the tuna, put on the lid and cook gently for 5 minutes.
6. To make the sauce, melt the remaining margarine (50g) in a pan. Remove from the heat, stir in the flour and whisk in the formula milk. Return to the heat, stirring constantly until boiling and simmer gently for 1 minute. Add the dairy-free soya-free cheese and continue to stir until melted.
7. Combine the pasta with the sauce, then top Wheat and gluten-free pastas based on rice, millet, corn and other suitable grains can be used in this recipe. Take care not to overcook them – follow the instructions carefully.

Chef's tip: Serve with baby triangles of herb toast.