A slight variation on a previous recipe but something I'd been meaning to try for a while, including eggs in a milk based sauce for a pasta bake. I felt it made the dish seem more substantial. Eggs are no bad thing nutrition wise either, a bit more protein and one of the rare sources of vitamin D in food. A big hit with the wee man this. Certainly older babies could have a go at it and it would be a great baby led weaning dish, just let it cool a bit before serving.
Mushroom Pasta Bake - Serves 1 adult and 1 toddler (with vegetables on the side)
75g, 2.6oz, Wholewheat pasta (or use normal pasta if you prefer)
150g, 5.3 oz, Mushrooms, sliced
1 tsp Olive oil
250ml, 8.5 fl oz, 1 cup Whole or semi skimmed milk
2 tsp cornflour (cornstarch)
60-80g 2-2.8oz Extra mature / vintage cheddar, grated
1 Egg yolk
1 tsp mild mustard
Cook the pasta following pack instructions. Preheat the oven to 200oC / 400F.
Fry the mushrooms in the oil until fully cooked. In the meantime, make the sauce by heating the milk in a microwave until very hot. Mix the cornflour (cornstarch) with some cold water until it's a paste and then whisk into the hot milk. Heat for a bit longer in the microwave until thickened but keep an eye on it as it can boil over.
Add the mustard and 2/3rds of the grated cheese to the sauce and whisk in, then whisk in the egg yolk.
Mix the cooked pasta, mushrooms and sauce together, put into a dish and top with the grated cheese. (Use a bit less if cooking for babies).
Bake for 15-20 minutes or until bubbling and browned on top. It is very hot from the oven so allow to cool before serving with vegetables of your choice.