Heat the oven to 200°C/180°C/gas 6. Add the sweet potato and butternut to a baking tray and drizzle with 1/2 tbsp rapeseed oil. Toss to coat and roast for 40 minutes until cooked through. Lower the oven heat to 180°C/160°C fan/gas 4.
Meanwhile, bring two large pans of water to the boil. To one add the macaroni and cook until al dente. At the same time, add the cauliflower and garlic cloves to the other pan of water. Boil for 10 minutes until everything is softened.
Drain the cauliflower, reserving most of the cooking water. Add the cauliflower and garlic cloves to a blender along with the yogurt, cheddar cheese (reserving a handful for the topping), nutmeg, paprika and 300ml of the reserved cooking water. Blend until smooth and check consistency. If it’s still too thick, add a little more of the reserved water and blend again – you want it to be as smooth and loose as a cheese sauce.
Toss the sauce through the pasta along with the roasted butternut and sweet potato, adding a drop more water if needed, and transfer to a 24cm square baking dish. Combine the breadcrumbs with the remaining oil, cheese, chopped parsley and scatter over the pasta. Transfer to the oven and bake for 10-15 minutes until the breadcrumbs are toasty. Serve with peas.
Blitz the macaroni with a hand blender to the desired consistency for baby or toddler.
7 months – 130g – 190kCal
10 months – 190g – 278kCal
12-36 months – 200g – 293kCal
Adult – 400g – 585kCal
Please note, the below nutritional details are for 1 adult portion.