Beef, peppers and peas with wholemeal fusilli pasta


The girls enjoy the spirally pastas like fusilli. They can hold it well and it’s easy to bite into chunks. This dish is a great source of iron.

This recipe is enough for 4x adults and 4x 12 month olds – we saved half as the base of my lasagne, recipe later in the week 😋


500g Lean minced beef

2 large handfuls of chopped peppers (I used frozen)

2 handfuls chopped onions (I used frozen again)

2 garlic cloves,  chopped (frozen again!)

1 tbsp vegetable oil

1 can tomato purée

2-3 tbsp mixed herbs

2 handfuls of frozen peas  (for 2 adults and 2 babies)

200g wholemeal fusilli pasta (for 2 adults and 2 babies)

Fry off the beef and onion in the oil. (You can do these separately and then put together but I didn’t bother as that takes longer and makes more washing up!)

Boil the pasta as per packet instructions.

Add the peppers and garlic to the beef and onion.

Once the peppers are softened add the remaining ingredients except the peas.

If you’re splitting to save half for a lasagne do this now.

Add the peas and cook for about 5 minutes.

Drain the pasta and then mix into  the beef and veg mix.

Enjoy with a little grated cheese.

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