This is one of my attempts to get my children to eat healthy. I guess it is a result of my experimentation. The vegetable pasta is made from a blend of pasta dough and vegetable puree.
Difficulty level: Easy
Preparation time: 5min
Cooking time: 11 min
Makes: 2 kid-size servings
Ingredients
Vegetable corkscrew pasta- 1 cup dry (I used the Organic kind from Natural Eddie's Spaghetti)
Salted butter: 1 tbsp
Heavy cream: 1/4 cup
Whole milk(full-fat milk): 1/4 cup
All-purpose flour: 1 tsp
Shredded cheese (I used a blend of Romano,Parmesan and Asiago chesses): 1/8 cup
Salt: to taste
Dry basil: a dash
Cook the pasta according to package instructions. Drain.
In the meantime, melt the butter and add the cream and milk. Once it starts to bubble, add the all-purpose flour while stirring continuosly. Keep stirring for 2 min, to make sure the flour is cooked through without forming lumps. Switch off the flame and add the drained pasta along with basil. Mix well. Garnish with some more cheese and let the kids enjoy!!!
