We try really hard to ensure the kids eat plenty of veg, but Miss J is so fussy with her food since being poorly, so we’ve been getting creative.
J loves pasta, so this weekend I whizzed some spinach leaves and a few veg up until smooth and mixed them with cream cheese (another of her favourite foods) hoping it would fool her into getting some of her five a day. It worked and she wolfed it down!
For the grown ups, I topped the pasta with rocket, sun-dried tomatoes and shavings of hard cheese. Gorgeous and not at all bland. The peppers add a slight vinegary zing and the tomatoes add sweetness.
Here’s what to do…
- 500g curled pasta such as strozzapretti, fussili or casarecce (pictured)
- 160g baby spinach
- 1 tsp garlic puree
- 65g drained sun-dried tomatoes (plus more to garnish)
- 2 drained whole roasted peppers in vinegar
- 280g light cream cheese
- A few handfuls of rocket
- A few shavings of Parmesan / Grana Padano / vegetarian hard cheese
- Salt and black pepper to taste
- Put the pasta on to boil in plenty of water.
- Wash the spinach, then put in a colander and pour over boiling water so it wilts.
- Tip the drained spinach into blender and add the garlic, sun-dried tomatoes, peppers and cream cheese and whiz until smooth.
- Drain the al dente pasta and return to the pan.
- Pour the sauce over the pasta and stir until just warmed through.
- Season to taste.
- Serve the pasta onto plates, top each with a handful of rocket, a couple of sun-dried tomatoes and a few shavings of hard cheese
- Top with a little black pepper to taste.