Mushroom Macaroni Mash

No-added-salt    Vegetarian    No-added-egg
mushroom macaroni mash


  • 100 g of whole wheat organic macaroni
  • 175 g of finely chopped courgette or zucchini
  • 175 g of grounded portabella mushroom
  • 100 g of diced tomato
  • 100 g of finely chopped sweet onion
  • 100 g of shredded carrot
  • 1 1/2 cups of light cream
  • 2 tbsp extra virgin olive oil


Stove or oven method:

Add olive oil into a saucepan over medium-high heat.

Saute finely chopped sweet onion, grounded mushroom, courgette/ zucchini and grated carrots for 3 to 5 minutes or until tender.

Remove skin from tomato, dice it and add to the saucepan.

Cook for another10 minutes until soft.

Add cream and let it cook for 5 more minutes on a low heat. You can leave to simmer until macaroni is ready.

Cook macaroni separately according to package directions. When ready, mix in the sauce.

Pour the entire mixture into a blender and purée or mash it to your baby's texture preferences.



This is also great with any kind of baby pasta.​​

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