Full credit for this recipe goes to my lovely husband. This one was his experiment and bubs loved it! It's inspired by a traditional Italian pasta dish we used to have when we were little, called pastina. Every mum has a different way of preparing pastina and this isn't the traditional way for either of us but he did base the recipe behind this idea.
INGREDIENTS:
1x carrot
1x medium potato
1/4 zucchini
3/4 tsp Salt Reduced Chicken Stock
Pasta of your choice (we used brown rice penne which has been cut up)
1x egg
NB: for this recipe we used 2x egg whites as we had them left over from using the yolks in a separate recipe that day. We have done it with the full egg and it was a winner both ways :)
METHOD:
Wash, peel and grate carrot and potato
Wash and grate zucchini (skin on)
Pop into pot and add enough water to just cover the vegetables
add chicken stock and let boil
In a separate pot, boil pasta.
Once veggies are soft, remove from heat and strain. Make sure you keep the veggie water.
Strain pasta once cooked
Add the veggies back to the pot and stir through pasta.
Add your egg to mixture and stir until egg has cooked and thickened
You can then use the water from the veggies to make it the consistency you require.
NB: you can use a pasta of your choice. We use brown rice penne as our son does not tolerate wheat that well yet. If you want to use penne or a larger sized pasta you can just chop it up once cooked :) We chop ours up with scissors until it's the desired size.
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