Iron Rich Tomato and Spinach Pasta

A delicious pasta recipe suitable for babies and toddlers. Find out how to make Iron Rich Tomato and Spinach Pasts.

Iron Rich Tomato & Spinach Pasta|Iron Rich Tomato & Spinach Pasta close up|tomato and spinach pasta on a doddl plateed

Pasta is a fantastic first food for babies just starting their weaning journey.

It’s easy to self feed and you can coat it in all sorts of nutritious sauces. Ideal for baby to gum at and suck at. This tomato and spinach pasta is a great option and easy to make.

Choose large tube shaped pasta such as penne or fusilli which are easier for young babies to grip. Make sure to over cook it slightly so it’s nice and soft!

All babies are born with iron stored in their bodies, but by 6 months old your baby’s iron stores will be starting to deplete. So it is important to offer lots of iron rich foods to help your growing baby develop. Lentils and spinach are two fantastic sources of iron, and make the base of this delicious pasta sauce!

Did you know pairing your iron source with a vitamin C source (such as tomato) helps aid the bodies absorption of iron?

This tomato and spinach pasta sauce is ideal for babies from 6 months, but it is also perfect for older children and fussy eaters! The lentils break down to give a creamy texture and the sweetness of the carrot helps balance the spinach.

👶🏻Suitable from 6 months

🌱Suitable for Vegans

🙊Great for fussy eaters

Iron Rich Tomato & Spinach Pasta close up


150g dried pasta 1.5 cups tomato passata

25g frozen spinach

1/4 cup dried red lentils

1 carrot, grated

1 small onion, finely chopped

1 cup water

1 tbsp no added salt tomato purée

1 clove garlic

1 pinch dried mixed herbs

OPTIONAL: salt and pepper for grown ups


-Cook your pasta according to packet instructions

-Fry the onion, carrot and garlic in a little olive oil under soft

-Add the tomato passata, water, red lentils, spinach, tomato purée and mixed herbs, stirring to combine

-Simmer until the lentils are soft and the sauce has reduced

-Transfer the sauce to a blender and blend until your sauce is smooth and creamy in consistency (add a splash of the pasta water to loosen the sauce if needed)

-Transfer your sauce back to the pan and simmer for another couple of minutes before adding to your cooked pasta

TOP TIP: Freeze any leftover sauce in an ice cube tray, then transfer the cubes of sauce to a freezer bag once frozen. When you’re in need of a quick pasta sauce simple pop a couple of cubes into a pan and heat to defrost.


Easy and nutritious, why not have a go at making this tomato and spinach pasta? Another simple and tasty recipe made especially for doddl by Jess at babyled_bears. 

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