One of the simplest ways to make a tasty pasta dish which is kid friendly is to take leftover thick vege soups and use them as a sauce base for pasta. I really like thick pumpkin soup mixed with macaroni, it tastes delicious alone or with a sprinkle of cheese, it is super creamy and way healthier than the original mac and cheese.
So working on that base i developed this recipe, packed full of veges and deliciousness.
First fry about 400g chicken until fully cooked and add in any veges you have. I added onions, mushrooms, zucchini and spinach.
Once the veges are cooked, add in 3 T tomato paste, 3 T wine (i used white but red would work too), 3T water, 1 t dried thyme, 1/2t salt, 1/2 t pepper and saute together for a few minutes. If you want a creamier pasta, which i did, once you turn off the heat mix in 2-3T of unsweetened yoghurt.
Then combine with the cooked pumpkin pasta (i used about 2 cups), add 1/4C parmesan cheese and put into a oven proof dish. Top with a sprinkle of tasty cheese if you like and bake for 20mins or put in the fridge to cook later in the day.
It's great on it's own but i served this with a fresh, crunchy coleslaw with balsamic, lemon dressing for a nice contrast.
Coleslaw - finely chopped cabbage, grated carrot and red onion.
Balsamic, lemon vinegarette
2 T balsamic vinegar
2 cloves of finely chopped garlic
2 T olive oil
juice of one lemon
Stir into coleslaw and allow to sit in the fridge for a few hours before serving to let all the flavours blend together.
The perfect prepare ahead meal for weeks like this when i have a sick bubba and craft group nights.
Enjoy! xx Have a great day everyone.