The Nourish and Nurture experience at Guardian is an expectation of quality for our babies and their families.

We believe baby feeding and mealtimes are important rituals of nourishment and nurture.

Our Guardian chefs have prepared this tasty recipe to suit all members of your family for dinner tonight.

 

Ingredients

Serves 2 Adults and 2 Children

• 500g pumpkin cut into large dice Olive oil
• 2 brown onions finely diced 2 cloves garlic crushed
• 2 teaspoons sweet paprika
• 1 × 400g can chickpeas drained
• ½ cup frozen peas
• 300g pasta
• 150g smooth ricotta
• 80g fresh spinach
• 150g green beans
• 1 head broccoli cut into florets
• Parmesan.

 

Method

1. Preheat the oven to 180˚c and line a tray with baking paper
2. In a large bowl toss the pumpkin with a little olive oil and 1 teaspoon of paprika and bake for 20mins until tender, blend into a puree, set aside.
3. Sauté the onion and garlic for a few minutes then add 1 teaspoon of paprika and chickpeas and toss to coat well, set aside.
4. Boil a large pot and cook the pasta, adding the peas at the last moment just to heat through
5. Blanche beans and broccoli and place into a serving dish
6. Drain pasta reserving a little water to use later
7. Place pasta back into the pot and add the pumpkin, chickpeas, half the spinach and ricotta and mix well. If it is too thick add a little of the reserved pasta water and stir
8. Place into serving dish.

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