Description
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.
Ingredients
2 garlic cloves minced
1 small onion, finely diced
500g frozen peas
2 handfuls baby spinach leaves
300g small macaroni or smallish pasta
45g butter
1/3 cup bone broth or water
1 lemon, juiced
30g Parmesan + extra to serve S & P
Instructions
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.
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.
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!
Gluten-free: Use a GF pasta or pour the sauce over baked veggies.
Dairy-free: Replace with 2tbsp nutritional yeast flakes and add 2 tbsp olive oil to the pea mixture in the blender.
FODMAP: Use a leek or the tops of 2 shallots in place of the onion. Fry them off in a garlic-infused olive oil.
- Prep Time: 5
- Cook Time: 10