Brown Rice Fusilli with Tomato Sauce
I always have the tedious task of making two separate pastas for my husband and I since I have a gluten intolerance! It’s a good thing that my husband doesn’t HAVE to eat pasta every day (there goes THAT stereotype!
Today was a lazy day so I just grabbed a jar of pre-made tomato sauce and made brown rice pasta for my son and I (and made my husband eat a sandwich!) I find that brown rice gets somewhat sticky and mushy when overcooked, which although might not sound appealing to us, is perfect for your baby to “chew” with his gums!!
I usually make enough pasta for a few baby meals and store the leftovers in the fridge for 2-3 days. To add some variety to my son’s meals I simply add pre-made sauce or another condiment each day.
Bored of tomato sauce? Try one of these other tasty combinations:
Zucchini puree with saffron
Cauliflower “cream” sauce
Sauteed eggplant puree
Rose sauce (aka. tomato sauce mixed with soft cheese, such as “laughing cow”, babybel or ricotta)
Pureed broccoli and cheddar cheese
Pureed salmon and soft cheese
Bring 3 cups of water to a boil in a medium saucepan.
Add one cup of brown rice fusilli (or pasta of your choice).
Cook on high for about 10-12 minutes (or more depending on how soft you want the pasta!)
Baby-friendly brown rice pasta is not easy to find-at least not in my experience! I let the pasta cool then cut it into quarters.
In a small bowl mix pasta with tomato sauce and top with freshly grated parmesan cheese.
*TIP* Pasta tends to get dry when reheated. If not serving immediately, reheat the pasta with tomato sauce, add ½ tsp. of olive oil and/or a soft cheese. The melted cheese will coat the pasta making it creamy and it will stick more easily to baby’s fingers.
Not convinced that your baby will like brown rice pasta? Here’s some proof that it tastes just as good as the “real” thing!
“DID YOU KNOW…?”
Brown rice is much higher in fiber than the white variety, with 2.8 grams of dietary fiber per serving compared to the .6 grams in white rice. You should consume brown rice within 3 to 4 months from the packing date. Refrigerating it can increase the shelf life to around 5 to 6 months.