Creamy Broccoli Pasta

1. Start by cutting the broccoli into small florets and set aside.

2. Meanwhile make the sauce. Melt the butter in a large frying pan and add your onion. Allow to cook on a medium heat until translucent.

3. Add the flour and sauté for 2 minutes stirring continuously. This cooks out the flour taste from your sauce.

4. Gradually pour in the milk in stages, starting with just a little and whisking till all the milk has been absorbed and there’s no lumps before adding a little splash more.

5. Whisk in your grated cheese first, once melted stir in Greek style yogurt to create a creamy, calcium rich sauce.

6. In a separate pan, add your broccoli & pasta into boiling water. Cook your broccoli until soft and your pasta is cooked, longer than al dente. For young babies having as finger food, you want to be able to squeeze the broccoli and pasta easily between your thumb and forefinger.

7. Stir through the cooked pasta and broccoli alongside a splash of the pasta cooking water into the cheese sauce.

8. For adult serving, blitz the bread into breadcrumbs. Add oil to a pan, stirring in the spices. Once hot, add in the breadcrumbs, toasting until golden.

9. Serve for all the family and enjoy!

Weaning tip: fusilli is a great pasta shape for little babies, as it’s spiral shape makes it easy for babies to hold themselves. We love using spelt pasta as the texture is slightly softer for babies to chew.