Cheesy Fried Spaghetti with Mixed Veg

Providing a wide variety of different veggies is great for your baby as it will introduce lots of tastes and flavours which hopefully will stop them from rejecting veg when they’re older.

It’s a great idea to have bags of frozen veg in the freezer as this makes our cheesy fried spaghetti meal a quick and easy one to prepare.

We’ve used spaghetti which is such a fun food for babies but you can use any pasta shapes you have in the cupboard.

Cheese is our protein source but you could switch this for chicken, beans or any leftover cold meats.

How to Store

Separate leftovers into smaller portions and allow them to cool. It can be cooled over 1-2 hours on the worktop before placing into the fridge.

Throw the food away if it has been left for over 2 hours, or if the leftovers have had baby’s hands or spoon in.

Keep the food in the fridge for up to 2 days.

Cheesy Fried Spaghetti with Mixed Veg

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Servings 4
Calories 105 kcal


  • 20 g of onion diced
  • 20 g of carrot peeled and diced
  • 20 g of frozen peas
  • 20 g of frozen or fresh green beans diced
  • 5 g of unsalted butter
  • 30 g cheddar cheese grated
  • 160 g spaghetti


  • Cook your spaghetti in boiling water (no salt) according to packet instructions.
  • Add the carrots to a separate saucepan with water. If the green beans are fresh you can add them here too. Cover and boil for 5 minutes.
  • Then add the frozen peas and cook for another 10 minutes. Drain the vegetables if needed.
  • Heat butter in a pan, add the onions and sauté for a few minutes. Add the rest of the vegetables and crush them depending on your baby’s age.
  • Add the cooked spaghetti to the pan and fry gently, top with grated cheese, and mix.


Nutrition per serving Kcal and Fat (g): 105 Kcal, 4 g
Any allergens present: Milk, gluten, egg (depending on your pasta)
Age suitability: 10 months+
Keyword cheesy fried spaghetti

With thanks to Bijal Tankodra for her help in designing this recipe.

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I’m Sarah, a Registered Dietitian, Children’s Nutritionist and mummy from East Sussex. My blog is to guide & inspire you with information about weaning, nutrition, food and toddler feeding. Learn more about me here.

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