Recipe
Tuna pasta bake with Aptamil Pepti
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.
- Cover the pasta in boiling water and simmer gently until soft. Drain and set aside.
- Drain the tuna, flake and set aside.
- Peel and finely chop the onion. Melt 25g margarine in a frying pan and fry the onion gently until soft without colouring.
- 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.
- 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.
- 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.
- 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.