Colorful Pasta with Carrot, Leek and Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 130 g noodles, small ones (e.. fork spahetti, asterisks, ABC noodles)
- 1 large carrot
- 1 leek
- 1 tablespoon butter
- 6 small meatballs (best homemade, you can store them well in the frozen food)
- 2 tablespoon processed cheese, Gouda
- 100 ml cremefine, or cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water.
- Peel the carrot and cut it into very small cubes, clean and quarter the leek and cut into very small strips (quartering is important, children do not like long leek fibers).
- Heat the butter in a saucepan and lightly sauté the vegetables in it, drizzle with 3-4 tablespoons of water and close with a lid. Cook in their own juice. Salt and pepper.
- Drain the cooked pasta and mix with the vegetables, add Cremefine (possibly increase the amount, always depends on the amount of vegetables processed, the dish should be juicy) and processed cheese, mix everything well, season with salt and pepper.
- Cut the meatballs into small cubes and heat them with the pasta and vegetables. For older children, you can sprinkle fresh parsley over the finished dish.
- The meatballs can be easily prepared in large quantities in the oven and then stored in portions in the freezer.
- My day children eat this dish on their own at the age of 1.5. The small noodles stay well on the spoon, the sauce is creamy, everything is easy to swallow. With carrots and leeks, the sauce is a little sweet, which is always popular with the little ones!
- The recipe is enough for about 4 hungry toddlers!
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