Creamy Roasted Red Pepper Pasta

1. First, put the cashews in a bowl with the water and set aside to soak. Preheat the oven to 180°c while you chop the peppers and tomatoes into large chunks.
2. Spread the chopped vegetables and crushed garlic out in a large roasting dish and drizzle over the olive oil, then sprinkle over the herbs and mix until coated.
3. Roast the peppers and tomatoes in the preheated oven for 20- 25 minutes until soft. Meanwhile, cook the pasta according to the instructions on the packet.
4. Allow the peppers and tomatoes to cool, then combine them with the soaked cashews (including the water) in a food processor.
5. Blend the mixture until a creamy sauce forms, then pour it over the cooked pasta and stir to combine. Once the sauce has warmed through, serve immediately.

Note: I have suggested lentil or chickpea pasta here to add to the iron content of the overall meal, but you can use any type of pasta for this recipe. For young babies (six to nine months of age), I’d recommend using large pasta shapes as finger foods such as penne, rigatoni or ziti. Or you could use smaller pasta shapes and offer them from a spoon. For babies over nine months who have developed the pincer grasp, you can offer the pasta chopped into smaller pieces.