This green pea macaroni is my go-to when the night is busy, and I have VERY little on hand. There are always frozen peas kicking around in the freezer and some type of green leaves to bring it all together.

I steam my green peas in a metal steamer on top of the boiling pasta. Then I whack it in my blender with everything else. If you want some texture, leave 1/2 of the peas out so you can stir them through your pasta at the end.

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In the time it takes your pasta to cook, you would have cooked and blended your pea mixture; it is that quick!

Stir it all together and enjoy

It’s soft, creamy, and so good. I often served it to my babes when they were first starting solids without the pasta; that way we were all eating similar meals.

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Green Pea Macaroni

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If your little one loves peas, I reckon you’ll love my Green Pea Macaroni. I’ve used tiny macaroni pasta but also bigger GF pasta shells, they all work great.

Make this sauce up in advance and just cook the macaroni fresh. It’s super-quick anyway, but this will speed things up further.

• Total Time: 15 minutes

Ingredients

Units USM Scale 1x2x3x

• 2 garlic cloves minced
• 1 small onion (finely diced)
• 500 g frozen peas
• 2 handfuls baby spinach leaves
• 300 g small macaroni or smallish pasta
• 45 g butter
• 1/3 cup bone broth or water
• 1 lemon (juiced)
• 30 g Parmesan + extra to serve S & P

Instructions

1. STEP 1. In a well-oiled pan, lightly cook the onions and garlic. Meanwhile, boil the water for the macaroni and pop the peas in a steamer to do above the pasta. Or, you could always whack them in a separate pan to cook.
2. STEP 2: When the peas are cooked, pop 1/2 of them in a blender with the butter, cheese, broth and onion mixture. Blitz until lovely and smooth; you may need a little extra broth; season with S & P and set aside until your pasta is cooked.
3. STEP 3. Now it’s ready to come together. Stir the remaining peas through your drained macaroni, and then add in the blended pea mixture. Season and gobble it up!
4.  
5. Gluten-free: Use a GF pasta or pour the sauce over baked veggies.
6. Dairy-free: Replace with 2tbsp nutritional yeast flakes and add 2 tbsp olive oil to the pea mixture in the blender.
7. FODMAP: Use a leek or the tops of 2 shallots in place of the onion. Fry them off in a garlic-infused olive oil.

• Author: Stacey Clare
• Prep Time: 5 minutes
• Cook Time: 10 minutes