Cooking vegetarian pasta at home with kids

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A lot of kids like to eat pasta. It looks appetizing, can be cooked in many flavors and also tastes really good. However, for moms and dads looking to go the healthy way with their children’s meals, here are some great vegetarian pasta ideas that will work like magic.

Pasta e patate

This one is an easy to make, comforting Italian recipe that would be great for a quiet family Sunday lunch at home. Pasta in a sweet potato and veggie sauce topped with parmesan?

Ingredients ; 2 tbs olive oil, 2 garlic cloves (finely chopped), 1 celery stick (finely chopped), 1 carrot (finely chopped), 1 onion (finely chopped), 400 g canned tomatoes, 1 1/2 l water (hot), 1 sweet potato (diced, peeled), 1 1/2 cup pasta shapes (small), 2 tbs parmesan (*to serve), 1/2 cup parsley (chopped to serve).

Method; Heat the oil in a large saucepan over medium. Add the garlic, celery, carrot and onion and cook, stirring regularly until the onion is soft and translucent. Add the tomatoes, water and potatoes to the pan, cover and cook until the potatoes are almost tender, about 30 minutes. Add the pasta and cook for another 10 minutes or until the pasta is al dente. Remove from heat, season to taste and serve in big bowls with the parmesan and parsley.

Zucchini noodle pasta

Tangles of zucchini noodles wrapped around burst cherry tomatoes in a garlic Parmesan sauce that is not just yummy but also really healthy and easy to make.

Ingredients; s much zucchini as you need, a slurry made out of lemon juice and cornstarch, shallots, garlic, cherry tomatoes, red pepper flakes, parmesan, basil.

To make the zucchini noodle pasta; you can use a handheld vegetable peeler like to create long, straight zucchini noodles. Slice your zucchini lengthwise for easy zoodles. If necessary, you can even cut zucchini noodles by hand using a knife. Cut long, thin noodles down the length of the zucchini.

Method; cut and get the zucchini ready. Prepare the lemon and cornstarch slurry. Sauté the shallots in butter. Add the garlic. Add tomatoes and mix up. Now pour in the cornstarch and lemon juice slurry and mix well. Add in the zucchini noodle pasta and coat them in the mixture. Cook until al dente and keep stirring the whole time, while adding any amount of cheese you’d like to. Sprinkle salt and pepper and a light drizzle of basil.

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