Hidden Veggie Pasta for Fusspots

Hidden Veggie Pasta

Most people I come across are under the impression that my children will eat anything I put in front of them....wrong!  At times they can be fussy, especially my daughter who only last week refused to eat her dinner three days on the trot (I think it was a backlash to me going to Cybermummy!). My 18 month old on the other hand is generally pretty good at polishing off his food but one thing that neither of them are keen on is lumpy vegetable sauces (to be honest I don't think I was too keen on big lumps of vegetables at their age either). 

These are the times when my ancient Braun hand blender (that was passed down to me by my late Grandmother) comes into its own. I make up huge vats of tomato based vegetable sauces and blitz them until smooth... and a smooth vegetable sauce is a pretty versatile thing. You can stir it through pasta like I have done here, use it as a base for bolognese and lasagne, spoon it over fish or chicken or even spread it on homemade pizza bases. My kids have no idea that they are in fact eating 'slugs' aka mushrooms and 'green stuff' aka courgettes and eat merrily away until they have licked their plates clean.

This is a super simple recipe with a few secret additions! Please do try it and let me know whether you have the same success with your children. Similarly if you have a child friendly recipe that you would like to share please leave the URL in the comments section to this post or on the Jam and Clotted Cream Facebook Page or Twitter.


HIDDEN VEGGIE PASTA FOR FUSSPOTS

| Serves: 4  | Prep Time: 10 Minutes | Cook Time: 30 Minutes | Total Time: 40 Minutes |


Ingredients: 

  • 1 Onion, chopped
  • 1 Courgette, halved and sliced
  • Handful of Mushrooms, sliced
  • 1 TSP Dried Rosemary
  • 1 tin chopped Tomatoes
  • 150ml Vegetable Stock
  • Splash of red wine vinegar
  • Pinch of Sugar

Instructions:

  • Step 1: Fry the onion in a TBSP of oil until softened then add the courgette, mushrooms and rosemary and continue to cook for 3-4 minutes.
  • Step 2: Add the tomatoes. stock, vinegar and sugar and bring to a simmer. Turn down the heat slightly and cook for 20 minutes
  • Step 3: Leave to cool then blitz with a hand blender - taking care not to cover yourself!
  • Step 4: Meanwhile cook around 300g of pasta, drain then stir in the sauce. Crumble over Feta Cheese or use grated cheddar if you prefer.

| Author: Beth Sachs | Date: 28th June 2011 |


4 comments:

  1. I use a very similar recipe to get veggies into my OH - who, even at 30 won't touch any veggies knowingly. Goes down well in Sheppards Pie too ;) Fortunately my Little Man eats his greens with gusto, just like his mummy :D

    ReplyDelete
  2. Kids crack me up with their eating, my nephews will pick a green pepper from the garden and eat it like and apple but won't eat it on their pizza.

    ReplyDelete
  3. What a great way to get veggies into fussy kids (and grownups!).

    When my children were young I used to put everything they wouldn't eat into my pasta sauces. With enough tomato flavour they never mentioned veggies.

    ReplyDelete
  4. Good post and Smart Blog
    Thanks for your good information and i hope to subscribe and visit my blog Ancient Greece and more Central Mediterranean thanks again admin

    ReplyDelete

Thanks for leaving a comment!

Copyright © 2015 Cornwall Food Blog | Jam and Clotted Cream | Blog Design byRosanna