Vegetables on the kids’ plate? Challenge accepted.
No negotiations needed.
Not even “one more bite and then you can leave the table.”
All it takes is… a little magic.
Mama Irene Mini Stars already have fresh vegetables in the pasta dough.
We added a velvety tomato sauce with carrot and red bell pepper — and just like that, the plate was filled with color, flavor, and even more vegetables.
We blend them into the sauce, let their natural sweetness do the work, and serve.
Kids see pasta.
We see vegetables.
Everybody wins.
For lunch, for dinner, or for those days when you want something easy, warm, and made for the whole family.
Little star. Big trick.
A special thank you to Zhoro Apostolov (@topfoodfacts) for the recipe and photography.
What we need:
(for approximately 4 servings)
- 250 g Mama Irene Pasta Fresh Vegetable Mini Stars
- 1 Tbps olive oil
- 1 small onion, finely chopped
- 1 carrot, cut into small pieces
- 1 small red bell pepper, cut into small pieces
- 2 garlic cloves, finely chopped
- 400 g chopped tomatoes
- 120 ml water or vegetable stock
- 1 tsp dried oregano
- Salt & freshly ground black pepper, to taste
- 50–70 g feta cheese, crumbled
- Fresh parsley, finely chopped, optional
How to cook:
- Cook the Mama Irene Mini Stars for about 3 minutes, drain, drizzle with olive oil, and set aside.
- In a frying pan or small saucepan, heat a very small amount of olive oil over medium heat, or none at all if your cookware allows. Add the onion, carrot, and red bell pepper. Cook for about 8–10 minutes, until the vegetables are very soft.
- Add the garlic and cook for another 1 minute.
- Add the chopped tomatoes, water or vegetable stock, and oregano. Let the sauce simmer for about 10 minutes, until the vegetables are very soft.
- Using an immersion blender, carefully blend the sauce until completely smooth and velvety. The carrot and red pepper “disappear” into the tomato sauce, leaving behind only their natural sweetness, color, and flavor.
- Add the cooked Mama Irene Mini Stars to the sauce and stir well until evenly coated. For a creamier texture, add a little of the pasta cooking water.
- Divide into bowls and finish with crumbled feta and a little fresh parsley, if desired.
And the most colorful family bowl is ready!
Mama Irene Tip: If you’d like to add even more vegetables to the sauce, try a little zucchini or sweet potato. Blend them with the rest of the vegetables for an even creamier texture.
Why Choose Mama Irene Fresh Vegetable Mini Stars?
Because it may be small.
But there’s a whole lot going on inside…
Fresh vegetables kneaded right into the pasta dough — Florina red pepper, spinach, beetroot, and turmeric — combined with premium Greek durum wheat semolina.
And we don’t stop there.
No added salt. Vegan. Nutri-Score A.
Slow-dried at low temperatures, with a recipe made for little people with… big expectations.
Small in shape.
Big in everything it packs inside.
What else can I make with Mama Irene Fresh Vegetable Mini Stars?
One little star. Endless ideas.
Today, with a velvety vegetable sauce.
Tomorrow, in a soup. The day after, in a colorful bowl. And on Sunday? Whatever the little chef of the house decides.
Its small shape makes it perfect for kids’ meals, soups, salads, warm bowls, quick dinners, and those inevitable “I’m huuungry!” moments that always show up at just the right time.
Mini Star Mama Irene. So many ways to love it.
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