Look at these gorgeous colorful pasta! They are fresh homemade vegetable pasta. HOMEMADE.
Made from 50% pure vegetable puree.
NO artificial coloring and flavoring.
NO salt, sugar, oil, and egg (safe for babies 6 months to 1 year old).
List of flavors (vegetable puree in the pasta): pumpkin, green spinach, red spinach, french bean, broccoli, orange carrot, orange sweet potato, corn, purple carrot, beetroot, purple sweet potato, peas, wolfberry, red capsicum.
Here's my recipe!
Homemade Vegetable Pasta with Cheesy Sauce
Ingredients:
(Serves 2)
1 cup mixed homemade vegetable pasta
1 cup milk
1 tablespoon unbleached plain flour
1 cup cooked chicken breast, shredded
1/2 cup frozen green peas, thawed
1/2 cup shredded Cheddar cheese
1/2 cup homemade chicken stock
How to:
Boil a pot of salted water over high heat. Add vegetable pasta into the boiling water and cook for about 5-8 minutes.
While the pasta is cooking, warm up milk in a pan over medium-low heat. Add flour and whisk until combined and the mixture thickens. Add in chicken breast, green peas, Cheddar cheese, and chicken stock. Stir continuously until the ingredients are coated with the sauce. Add some pasta water if the sauce is too thick.
Drain the cooked pasta and add into the pan. Mix well, then ladle into bowls and serve warm.
Can you see the colorful pasta peeking at you? They are neither too hard nor too soft. They are not mushy at all. That's how I like to eat my pasta.
Now, Foodies with Love also makes homemade vegetable spaghetti!
Aren't these little swirls of spaghetti pretty? The list of flavors is the same as the macaroni pasta above.
I love the rainbow colors of cooked spaghetti strands. Kids will really love these spaghetti as they are colorful and look very appealing.
Here's my recipe!
Homemade Vegetable Spaghetti with Egg Sauce
Ingredients:
(Serves 2)
1 cup mixed homemade vegetable spaghetti
1 tablespoon vegetable oil
1/2 red onion, finely chopped
1 cup roasted chicken breast, shredded
2 cups English spinach
1 cup homemade chicken stock
1 large egg, lightly beaten
Salt to taste
How to:
Boil a pot of salted water over high heat. Add vegetable spaghetti into the boiling water and cook for about 5-8 minutes.
While the pasta is cooking, heat up oil in a frying pan over medium heat. Cook chopped onion until translucent. Add chicken breast and spinach. Cook until spinach is wilted. Add chicken stock and let it simmer for about 5 minutes. Then, add in beaten egg in a stream and keep stirring for about 2 minutes until all ingredients are coated well with the sauce.
Drain spaghetti and scoop into bowls. Ladle egg sauce over the spaghetti. Serve warm.
