Tasty Tuesday: Baby Edition! Organic Broccoli Pasta with Béchamel sauce

This weekend, I’m uploading a video and recipe of a simple veggie pasta dish I made for his royal highness, as an attempt to have him eat something a little different. He was tired of veggie fritters and his usual, so I figured a good old pasta recipe wouldn’t hurt. 


Keep in mind that this recipe can be modified to be enough for both mummy and baby, or a few batches of food. 

Organic broccoli and shells in white sauce
Meal type: lunch/dinner
Cook time: 20 minutes
Prep time: 5 minutes.


  • Organic broccoli – 300g
  • Organic butter – 2 tablespoons
  • Organic whole milk – 1 cup
  • Organic all-purpose flour –  2 tablespoons
  • Tiny soup shells (soup grade) – 1/2 cup
  • Olive Oil (for grilling broccoli)
  • Organic cheddar cheese (garnish)
  • Nutmeg
  • Black pepper 
  • Salt (optional)


  1. Chop broccoli into small pieces and grill with a bit of olive oil. Add a pinch of salt to cook the broccoli faster. Blend in processed until in tiny pieces. 
  2. Boil pasta shells until soft and drain. Rinse with cold water and put aside to blend. 
  3. Make a Béchamel sauce by using equal parts of butter and flour on medium low heat to make a roux, then slowly add milk to create your sauce. Add a pinch of Nutmeg for flavour.
  4. Place cooked pasta in blender and add sauce. Blend until in tiny, creamy chunks. 
  5. In a bowl, mix broccoli and pasta shells with sauce together. If the pasta is not creamy enough, you can add a teaspoon of hot water and blend it until it is the right consistency. 
  6. Optional addition of fresh cracked black pepper and sea salt. Garnish with cheddar cheese and serve!