Button Mushroom and Beef Recipes Babies and Toddlers
Here's a super creamy mushroom pasta made with coconut milk instead of heavy cream. This healthy baby and toddler pasta sauce uses simple ingredients and will be ready in 30 minutes or less.
Ingredients
- Mushrooms: cremini will work best followed by white button mushrooms.
- Butter: Don't be afraid to give your baby or toddler fat. It's SO important for brain and nervous system development! It's also a great way to add more calories to your underweight child and help your picky eater learn to enjoy their vegetables. My personal favorite is Kerrygold Irish butter. If there's a dairy allergy, substitute with vegan butter.
- Coconut milk: MUST use unsweetened FULL FAT that comes in a can not carton, which is much more diluted and oftentimes contain sugar.
- Flour: I used all purpose flour but you can also use arrowroot, tapioca, or potato starch.
- Pasta: Legume based pasta, like chickpea or lentil, works really well here. It's a great way to boost protein and essential nutrients, like iron, for babies. I used Banza for this recipe.
Mushroom for Babies and Toddlers
You can serve mushrooms to your baby as soon as they are ready for solids, usually around 6 months.
Mushrooms contain key nutrients that babies need, including zinc, B vitamins, potassium, and vitamin D. They are actually the only non-animal food sources of vitamin D!
Adequate vitamin D is important for the absorption of dietary calcium, healthy bone development, and proper muscle function.
Even though Vitamin D is classified as a vitamin, it can be produced by the body when the skin is exposed to ultraviolet radiation from the sun. But if sunlight exposure is limited, then it's essential that it is consumed through supplementation and diet.
Note that breast milk alone will not provide babies with an adequate amount of vitamin D. Therefore, the Academy of Pediatrics recommends breastfed and partially breastfed infants to be supplemented with 400 IU per day starting in the first few days of life.
And serve vitamin D rich foods, like fatty fish, egg yolk, and mushrooms! When serving to babies, be sure to slice and cook until soft, like in this recipe.
Step By Step Instructions
1.Melt butter and cook onion.
2. Add mushrooms and bell peppers.
3. Cook mushrooms and bell peppers until softened. Add garlic and paprika and cook for about a minute or so.
4. Whisk in flour.
5. Gradually whisk in liquids. Simmer until thickened. Season to taste and stir in fresh herbs and cheese.
Cook's Tips
- To clean the mushrooms: remove any dirt with damp paper towels. You can rinse quickly with water but avoid soaking them.
- To prevent lumps, whisk in the liquids slowly.
- Feel free to add cooked chicken, beef, beans, tofu, etc.
- Serve with fresh cilantro or parsley for brightness and some cheese if you wish, like parmesan or nutritional yeast if dairy-free.
- If using plant-based pasta, like Eatbanza, it's really important not to overcook! You'll end up with a mushy, gummy texture that's just not pleasant. I've also found that rinsing in water really helps maintain firmness.
Storage
In the fridge: transfer to a a closed container. Will keep for 3-4 days.
In the freezer: freeze the sauce separately for up to 3 months.
Here's everything you need to know to safely store leftovers!
Other Baby-Friendly Mushroom Recipes
- Homemade Hamburger Helper
- Moo Goo Gai Pan
- Baked Quinoa and Mushroom Beef Meatballs
Did you make this baby and toddler-friendly Cream of Mushroom Pasta? Follow me on Instagram post a photo and tag me, post a photo on my Facebook page, or save it to Pinterest. I love to see what you're making!
Recipe
Vegan Creamy Mushroom Pasta
Here's a super creamy mushroom pasta made with coconut milk instead of heavy cream! This healthy baby and toddler pasta sauce is made with simple ingredients and will be ready in 30 minutes or less.
Print Pin Rate
Servings: 4
- 8 ounces cooked pasta of choice
- 2 tablespoons unsalted butter (vegan or dairy)
- 1 small yellow onion, finely chopped
- 12 ounces mushrooms, cremini or white button, sliced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- ½ teaspoon smoked paprika
- 2 tablespoons flour
- 1 (14 ounce) can full-fat unsweetened coconut milk
- ⅓ cup low or no-salt-added broth of choice
- Toppings: freshly ground black pepper, parmesan, fresh herbs like cilantro or parsley
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Melt butter in a large skillet over medium high heat and add onion. cook until softened, about 3-4 minutes.
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Add mushrooms and bell peppers and cook for about 5-7 minutes, until golden brown and softened. Add garlic and paprika and cook for about a minute or so.
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In the meanwhile, cook pasta according to package directions. Set aside and drizzle in some oil to prevent sticking.
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Whisk in flour and gradually whisk in the liquids. Bring to a gentle simmer, stirring occasionally until reduced and thickened, about 4-5 min. Season with salt (avoid if serving to baby) and pepper
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Add the pasta into the sauce and toss until well combined. Stir in fresh herbs and cheese if you wish.
- To clean the mushrooms: remove any dirt with damp paper towels. You can rinse quickly with water but avoid soaking them.
- To prevent lumps, whisk in the liquids slowly.
- Feel free to add cooked chicken, beef, beans, tofu, etc.
- Serve with fresh cilantro or parsley for brightness and some cheese if you wish, like parmesan or nutritional yeast if dairy-free.
- If using plant-based pasta, like Eatbanza, it's really important not to overcook! You'll end up with a mushy, gummy texture that's just not pleasant. I've also found that rinsing in water really helps maintain firmness.
- Storage:
- In the fridge: transfer to a a closed container. Will keep for 3-4 days.
- In the freezer: freeze the sauce separately for up to 3 months.
Calories: 195 kcal | Carbohydrates: 28 g | Protein: 7 g | Fat: 7 g | Cholesterol: 15 mg | Sodium: 8 mg | Potassium: 396 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 1230 IU | Vitamin C: 42 mg | Calcium: 16 mg | Iron: 2 mg
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Source: https://www.mjandhungryman.com/cream-of-mushroom-pasta/
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