Superfood Pesto Pasta with Rosemary Roasted Veggie Sticks for Toddlers
This recipe is a double win: hearty brown rice macaroni coated in a smooth spinach-basil pesto served with rosemary roasted veggie sticks on the side. It’s packed with goodness like spinach and flaxseed for iron and omega-3s, walnuts for healthy fats that support brain development, and colorful rainbow veggies full of vitamins A and C for immune support. Our little one happily opened his mouth for every spoonful of the pesto pasta, and the roasted veggie sticks made the perfect side for us to enjoy too.
Suggested age for this recipe: 12 months and up
See our IG Post for more details on how this came out! :)
Ingredients
For the Pasta
8 oz brown rice macaroni
For the Pesto
2 cups fresh baby spinach
¼ cup fresh basil leaves
¼ cup walnuts (can sub with sunflower or pumpkin seeds for nut-free)
2 tablespoons ground flaxseed
⅓ cup olive oil (more as needed for smooth consistency)
1 teaspoon lemon zest
2 cloves garlic
¼ cup parmesan cheese (swap for nutritional yeast if dairy-free)
¼ teaspoon sea salt
For the Roasted Veggie Sticks
2 medium zucchini
2 medium rainbow carrots, peeled
2 bell peppers (red, yellow, or orange)
2 tablespoons olive oil
1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
2 cloves fresh garlic, minced
½ teaspoon sea salt (skip or reduce for toddlers)
Instructions
Cook the pasta according to the package directions. Drain and set aside.
In a food processor, combine spinach, basil, walnuts, flaxseed, olive oil, lemon zest, garlic, parmesan, and salt. Pulse until smooth, being careful not to over-blend. The texture should stay silky, not pasty.
Toss the warm pasta with the pesto until evenly coated. Store extra pesto in the fridge for up to 3 days or freeze for up to 1 month.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Cut zucchini into quarters lengthwise, then into 3 to 4 inch sticks. Slice rainbow carrots into thin sticks. Deseed bell peppers and cut into strips.
Toss the vegetable sticks with olive oil, rosemary, garlic, and salt.
Arrange on the baking sheet in a single layer. Roast for 18 to 22 minutes, flipping halfway, until tender with golden edges. For extra crispiness, broil for 1 to 2 minutes at the end.
Serve the macaroni with pesto alongside the roasted veggie sticks for a colorful, nutrient-packed meal.
TIPS ⬇️
Don’t over-blend the pesto. Pulse and check often, adding a splash more olive oil if needed.
For toddlers, roast the veggies until soft enough to mash between fingers and reduce or skip the salt.
Nut-free pesto works well with sunflower or pumpkin seeds instead of walnuts.
Storage: pesto keeps 3 days in the fridge or up to 1 month in the freezer. Roasted veggie sticks can be refrigerated for 2 to 3 days or frozen for up to 1 month. Reheat in the oven or air fryer for the best texture.
Recipe adapted from The Big Book of Organic Baby Food
