fbpx
AK Club Members get access to hundreds of great recipes suitable for babies, toddlers, and the whole family. Join for FREE today! Join the AK Club
Annabel Karmel
Edx education – competition lb
Waitrose – £1 voucher -lb
App – leaderboard FEB 2021
Join the AK Club

Join the Club

Vegetable Fusilli

This vegetable fusilli pasta dish is quick and easy to prepare for a mid-week dinner and you can incorporate any leftover vegetables you have in the fridge.

Nut-free
Vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 4 portions
Great for:  Healthy Toddler Recipes & Meal Ideas 12-18 Months 18 Months-2 Years Quick Family Recipes and Meal Ideas Kids - 2-4 Years Kids 4+ Years
Login or Join the AK Club to view this recipe.
Ingredients
200g fusilli pasta
50g frozen peas
1 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
1 small yellow pepper, cut into strips
100g small broccoli florets
1 medium courgette
125ml creme fraiche
125ml vegetable stock
75 g Parmesan cheese, grated, plus extra to serve (optional)
6 - 8 tomatoes, skinned, deseeded and chopped
Salt and freshly ground black pepper
Method
  1. Cook the pasta in a large pan of lightly salted boiling water according to the instructions on the packet and add the peas 4 minutes before the end of the cooking time. Drain the pasta and peas.
  2. Heat the olive oil in a heavy-bottomed saucepan and saute the onion and garlic for 1 minute. Add the yellow pepper, broccoli and courgette and saute for about 8 minutes or until just tender.
  3. Stir in the creme fraiche and the vegetable stock. Bring up to the boil and reduce by a third. Add the Parmesan and season. Then add the tomatoes and simmer for 1 minute.
  4. Add the drained pasta, courgette and peas and toss together.
  5. Serve with extra Parmesan to sprinkle on top if you wish.

You may also like...

Our products...