Who doesn't love pasta? Try this butternut squash pasta with creamy sauce, the most delicious dinner for your kids.
Makes: 6 portions
Time: 15 minutes
Age: 12+ months
Ingredients:
300g butternut squash noodles
200g kale
150ml unsweetened almond milk
100g cauliflower florets
1 garlic clove
2 Tbsp extra virgin olive oil
1 tsp dried thyme
Instructions:
- Steam the kale, cauliflower florets and garlic for 6-10 minutes, until tender.
- In a blender, add the steamed veg and the milk and blitz until creamy.
- Meanwhile, put the squash noodles in a bowl and cover with cling film. Pierce the cling film in 3 spots and cook in the microwave on full power (800W) for 2 minutes.
- Carefully peel back the film and stir the noodles. Cover again and cook for 1 more minute.
- Dress the noodles with the sauce, the thyme and drizzle with the olive oil.
- You can freeze leftover noodles and veg sauce in separate containers for up to 3 months. Thoroughly defrost and heat both before dressing and serving.
Enjoy!
Nutrition Information Typical Values:
| Nutrient | per 100g | per serving (110g) |
| Energy |
289kJ/ 70kcal |
317kJ/ 77kcal |
|
Fat of which saturates |
4.8g 0.7g |
5.3g 0.8g |
|
Carbohydrate of which sugars |
3.7g 2.5g |
4.1g 2.7g |
| Protein | 2g | 2.1g |
| Salt | 0.08g | 0.08g |
| Vitamin A (reteq) | 145ug (18%) | 160ug |
| Vitamin C | 25mg (31%) | 28mg |
% reference intake of an average adult (8400kJ/2000kcal)