291kcal
2g
26g
2g
7g
10g
30g
172mg
- 200g / 7oz dried Orzo
- 160g / 5.6oz chopped into small florets Broccoli
- 100g / 3.5oz full-fat Cream cheese
- 1 tbsp Garlic-infused olive oil
- 90g / 3oz grated Cheddar
1. Bring a pan of water to the boil and add 200g / 7oz dried Orzo. Cook according to packet instructions. Add 160g / 5.6oz chopped Broccoli florets to the pasta cooking water for the last 5 minutes.
2. Scoop out some pasta water and set aside. Drain the pasta and Broccoli, then return to the pan.
3. Add 100g / 3.5oz full-fat Cream cheese, 1 tbsp Garlic-infused olive oil, 90g / 3oz grated Cheddar, a grinding of black pepper, and a splash of reserved cooking water. Stir well and serve.
13% of RDI
44% of RDI
26% of RDI
1% of RDI
1% of RDI
44% of RDI
31% of RDI
Suitable for babies from 6 months. For babies younger than 9 months, mash the Broccoli pieces before serving. Store in the fridge for up to 2 days or freeze for up to 3 months. Defrost and reheat with a splash of water.
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