Extra ingredients: Olive oil

1. Bring a pot of water to a boil and cook the brown rice pasta for 8-10 minutes until soft; then drain and set aside to cool.
2. Peel and cut the carrot into small, toddler-friendly sticks and steam them for about 5-7 minutes until tender.
3. Wash the kale, remove any tough stems, and cut into small pieces; slice the mushrooms into bite-sized pieces and steam them along with the kale for 3-5 minutes.
4. Dice the cheese into small cubes suitable for little hands.
5. In a toddler-friendly bowl, combine the pasta, steamed vegetables, and cheese, then lightly drizzle with olive oil if desired.
6. Ensure everything has cooled to a safe temperature before serving, and always supervise during mealtime.

Summary

This nutritious pasta medley provides a balanced mix of carbohydrates, vegetables, and dairy, ideal for a toddler's lunch and supports baby-led weaning by offering finger foods.

Storing Options

Store leftovers in an airtight container in the refrigerator for up to 24 hours; reheat gently if needed, ensuring food is not too hot for your toddler.

Potential Allergies

This recipe contains dairy (cheese); always check for individual allergies before serving.

Potential Side Effects

Cut foods into appropriate sizes to reduce choking hazards; always supervise your toddler while eating.