Salmon & White Bean Pasta

Made with 2 x Tiny Beets Atlantic Salmon + White Bean Puree Cubes (120 g total)

Ingredients

  • 2 x Tiny Beets Atlantic Salmon + White Bean Puree Cubes (120 g, defrosted)

  • 1 tbsp olive oil or ghee

  • ½ small zucchini, finely grated (squeeze out a little moisture if very wet)

  • 2 tbsp full-fat cream cheese, ricotta, or coconut cream (for creaminess)

  • 1–2 tbsp milk or broth (to loosen sauce)

  • 1 tbsp finely grated parmesan or nutritional yeast (optional)

  • 1 cup cooked small pasta shapes (wholegrain or spelt spirals, shells, or macaroni)

  • Squeeze of lemon juice (optional for adults)

 

 

Method

  1. Warm the pan
     Heat olive oil or ghee over low-medium heat. Add grated zucchini and sauté for 2–3 minutes until softened.

  2. Add the puree cubes
     Stir through the Tiny Beets Salmon + White Bean cubes and let them melt down into the zucchini.

  3. Make it creamy
     Add cream cheese (or ricotta/coconut cream) and a splash of milk or broth. Stir gently until smooth and warmed through.

  4. Add flavour (optional)
     Stir in parmesan or nutritional yeast if desired. For adults, finish with a squeeze of lemon juice.

  5. Combine with pasta
     Toss sauce through warm cooked pasta. Add a little extra liquid if needed to coat evenly.

Serving ideas

  • For babies: mash or lightly blend to soften textures.

  • For toddlers: serve as is for a fun, creamy finger-food pasta.

  • For parents: top with fresh dill or a drizzle of olive oil — no need to make a separate meal.