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Ingredients
Carrot Pasta Volcanoes
- Ingredients
- salt
- 4 carrots (each about 100 grams)
- 1 Apple (about 125 grams)
- 1 ¼ cups vegetable stock
- 14 ozs Spaghetti
- 4 ozs Cream cheese (0.2% fat)
- coarsely ground Black pepper
In a large pot, bring salted water to a boil. Meanwhile, peel and dice carrots.
Peel the apples, quarter, core and dice.
Bring carrots and vegetable broth to a boil in a second pot and cook for about 5 minutes over medium heat.
Cook spaghetti in pot of boiling salted water according to package instructions until al dente.
Add apple to second pot and cook for 6-8 minutes over medium heat.
Puree carrot-apple broth with an immersion blender. Stir in cream cheese and season with salt and pepper.
Drain the pasta. Turn with a fork into small "volcanoes" and serve with the sauce.
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
Healthy, because
Carrots, apple and cream cheese combine to make a gentle pasta companion suitable for children, which can easily take on any favourite tomato sauce. And the best thing about it: thanks to the carrots, the noodle volcano "spits out" a great deal of growth-promoting vitamin A.
Even smarter
The particularly rich whole grain spaghetti is unfortunately not always well received by children. Try a mix of conventional and wholemeal pasta. But beware: wholemeal pasta needs a longer cooking time. So put the classic spaghetti into the cooking water later.