Preparation Time: 3 minutes
Cook Time: 10minutes plus pasta cooking time
Great for: Kids 2-4 years and 4+ years
You can make this with spaghetti or tagliatelle. The sauce is very simple and quick to prepare. You can use other vegetables like carrot sticks or cauliflower florets depending on what your child likes. To preserve the vitamin C content of the vegetables, cook them in the minimum amount of water until they are just tender.
150 g spaghetti
100 g broccoli, cut into small florets
75 g courgette, cut into strips
15 g butter
4 spring onions, finely sliced
100 g frozen peas
1 tomato, skinned, de-seeded and chopped
150 ml crème fraîche
75 ml vegetable stock
A squeeze of lemon juice
4 tbsp. freshly grated Parmesan cheese
Cook the spaghetti according to the instructions on the packet. Blanch the broccoli and courgette in lightly salted water for 4 minutes.
Melt the butter in a saucepan and gently fry the spring onions for 1 to 2 minutes. Stir in the peas and cook for 1 minute. Stir in the chopped tomato and the blanched broccoli and courgette and cook for 1 minute more. Stir in the crème fraîche, vegetable stock, squeeze of lemon juice and Parmesan cheese. Cook over a gentle heat for 2 to 3 minutes. Season to taste then stir in the cooked spaghetti.
Amandine Auteserres, our Nutritionist recommends this Children Diner’s Recipe from Annabelle Karmel.
This recipe is perfect for a child’s dinner as it combines a mix of carbohydrates, vegetables and a dairy product. It’s very simple to make and delicious.