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Vegetable and cheese pasta sauce weaning recipe for Infatrini

Example Product Name


  • 65g (21/2 oz) carrot - peeled and sliced
  • 40g (11/2 oz) broccoli florets
  • 25g (1 oz) butter
  • 2 tblsp plain flour
  • 175ml (6fl oz) Infatrini®
  • 40g (11/2 oz) grated cheddar cheese

Print recipe

Method / Preparation

1. Steam or boil the carrot for 10 minutes, then add the broccoli florets and cook for a further 7 minutes.
2. Meanwhile melt the butter in a small saucepan and stir in the flour to make a thick paste.
3. Gradually add the Infatrini®, bring to the boil and stir continuously until the sauce thickens. Simmer for 1 minute.
4. Remove from the heat and stir in the grated cheese.
5. Add the cooked vegetables to the cheese sauce and blend to a purée.
6. Serve with small cooked pasta shapes.


Makes 3 portions of sauce.

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