BACK TO SCHOOL PASTA RECIPES THAT DISGUISE THE VEG

It can be tough to get kids to eat their vegetables. A lot of children simply refuse to eat them. This can be a problem, as vegetables are essential to a healthy diet. However, there are some strategies for getting school children to eat more vegetables.

For some general tips, start by making vegetables more fun and interesting for children. Try serving them with a dip or adding them to a popular dish. You can also cut them into fun shapes.

Kids always ask for something new and exciting, even if they don’t know what it is. When you offer them a plateful of delicious-looking pasta dishes with veggies hidden in every bite, they will never be able to resist! These recipes below use child-friendly ingredients so even those picky eaters can enjoy themselves without knowing there’s anything special going on under the surface.

Finally, how you cook and blend your veggies when making sauces will make all the difference. Try roasting them for an extra layer of flavour, then combining them with fresh herbs – a touch of cheese always goes well! In most cases, avoid salt, and use garlic and ginger sparingly.

BROCCOLI PESTO PASTA

INGREDIENTS: SERVES 4-6 CHILDREN

• 35g pine nuts
• 350g broccoli (1 medium head)
• 30g fresh basil leaves
• 2 garlic clove
• 2 tbsp lemon juice + zest of ½ a lemon
• 4 tbsp grated parmesan cheese
• Salt and black pepper, to taste
• 60 ml extra virgin olive oil – for a slightly healthier option, use water or a reduced salt stock

METHOD:

1. Heat up a small pan on a low heat, then add pine nuts and dry roast them until golden and fragrant, stirring regularly – set aside.
2. Divide the broccoli into florets
3. If possible, use a steamer to cook the broccoli, to retain the nutritional value. Otherwise, place in a pan with a little water and boil until cooked – but not too soft.
4. Place the steamed florets in a food processor, pulse them a few times until chopped small, then add in the toasted pine nuts, basil leaves, garlic, lemon juice, zest, parmesan, a little pepper (salt optional as it’s children), before you pulse the mixture some more. 
5. Finally, trickle in some olive oil and process again – if you don’t want to use too much olive oil, leave the texture as desired, then when using as a sauce with pasta, mix with some of the pasta water after cooking. 
6. Combine with pasta of choice, top with cheese and crispy breadcrumbs – optional.

FIVE-A-DAY BOLOGNESE

INGREDIENTS: SERVES 4 ADULTS (6 CHILD PORTIONS)

• 3 tbsp olive oil
• 300g beef mince
• 3 onions, finely chopped
• 3 leeks, finely sliced 
• 4 garlic cloves, crushed
• 2 red peppers, seeds removed and chopped into small pieces
• 2 large courgettes, chopped into small pieces
• 2 cans chopped tomatoes
• 4 tbsp tomato purée
• 100ml veg or beef stock
• 1 tsp dried oregano
• 300g spaghetti
• 50g grated parmesan

METHOD: 

1. Heat 1 tbsp of oil in a large saucepan over a medium-high heat, add the beef and fry until well browned. 
2. Tip out into a dish, set a side, discard the fat, then replace the same pan on a low heat, and add 2 tbsps of oil.
3. Cook the onions and leeks for 8-10 mins or until very soft, then add the garlic, pepper and courgette. 
4. Fry until the veg is starting to char at the edges and any water that’s been released has evaporated.
5. Tip the meat back into the pan and add the tinned tomatoes, tomato purée, stock and oregano. 
6. Stir everything together, cover and simmer over a low heat, stirring occasionally, for 40 minutes. 
7. Meanwhile, cook the spaghetti following pack instructions.
8. If the sauce looks too thick, put a spoonful of the pasta water into the sauce to loosen it.
9. Drain the spaghetti and tip into the Bolognese, mix through half the parmesan.
10. Serve with the remaining parmesan.

CAULIFLOWER MAC ‘N’ CHEESE

INGREDIENTS: SERVES 4

• 1 small cauliflower (roughly 500g-600g) – trimmed and cut into florets
• 265g macaroni pasta
• 28g butter
• 9g flour
• 250ml milk
• 1 tsp dijon mustard
• 145g cheese
• 25g panko breadcrumbs (or make your own breadcrumbs)

METHOD:

1. Preheat the oven to 200c.
2. Remove the base and outer leaves from the cauliflower, then break into florets and wash – you could save the leaves and roast them with a little oil and salt and pepper for a crunchy side or topping!
3. Place the florets into a pan of boiling water and boil for roughly 8 minutes or until soft.
4. Drain the cauliflower and blend.
5. Cook the macaroni pasta in a saucepan of boiling water, as per pack instructions.
6. Meanwhile, make your sauce.
7. Add the butter to a saucepan, melt, then add the flour to form a roux, stir continuously for about 2 minute to cook out the flour.
8. Add milk – a little at a time – keep stirring or whisking continuously between each pour – stir out any lumps before adding more milk. 
9. Continue adding the milk little by little until all the milk is incorporated and the sauce is thick and glossy.
10. Take off the heat and stir in the mustard and around ⅔ of the cheese (115g), reserving the rest for the top.
11. Add the cauliflower puree to the sauce and combine – if the sauce seems too thick, add a little more milk or touch of veg stock.
12. Add the sauce to the drained pasta and mix well.
13. Pour into a large baking dish and top with the remaining cheese and panko breadcrumbs.
14. Bake in the oven for around 20 minutes, until the top is crisp and golden.