Here is another of my ‘Baby Bowls’ that are super fast and easy. I made these for my little mans lunch today. We went into Central London to get some lunch at the food stalls at the Southbank – I had an amazing chicken and halloumi souvlaki wrap – and as it was super busy we just perched on a wall and ate our lunch. My little man got himself covered in the noodles and tomato sauce, and he was getting a lot of smiles from passers-by. I truly believe that you can transport pretty much any food for the babies’ lunch anywhere, and there is no need for expensive, sugary pouches, unless you want to use them of course.
These noodles are super yummy, and its great fun watching babies eat spaghetti! Sucking up those long strands of pasta – just hilarious.
I also added spinach in here. It’s the first time my son has really liked spinach, and I hadn’t done anything with it. Just washed and chopped. The tomato sauce is enough to make a large pot of tomato sauce, and to freeze in portions for later.
I hope you enjoy this recipe.
Love, Natalie x
One bunch of Buckwheat Noodles
Small handful Baby Spinach, chopped
1 tbsp Olive Oil
1 Large Brown Onion, finely chopped
1 400g Tin of Chopped Tomatoes
1 teaspoon of Mixed Herbs
2 Cloves Garlic
1 Courgette, coarsely grated
- Heat the olive oil in a large pan, and add in the chopped onion. Fry for 5-7 minutes until translucent and soft. Add in the chopped tomatoes, herbs and garlic and simmer for 10 minutes.
- Once cooked, take off the heat and stir through the courgettes.
- In another pan, boil around 150ml water and add the noodles. Cook for 4-5 minutes, then drain and rinse through with cold water.
- Chop up the spinach, then plate everything up, and divide the tomato sauce into portions to freeze.