Baked fusilli pasta with sweetpotatoe without heavy cream

“Mmmh…” was the only thing heard around our table as we enjoyed our food.
There are no words to describe how tasty it was! If you love baked pasta but think that it’s unhealthy for the little hands, then it’s time to reconsider!
Try making this recipe for baked fusilli with sweet potato and spinach without any heavy cream. You’ll be thanking me that you can finally make baked pasta more often and not just for traditional festive dinners!
And that’s because this is a light but tasty version with the fresh vegetable fusilli pasta by Mama Irene Pasta, which adds even more nutrition to your plate!
Read the article and make double the dosages, tomorrow!
From the kids food blogger @littlehands_blw

What we need

  • 400 gr Fresh vegetable fusilli Mama Irene Pasta
  • 1 medium sweet potato
  • 1 onion, chopped
  • 1 cup frozen spinach
  • 2 tomatoes
  • 2 tbsp tomato paste (optional)
  • 4 tbsp olive oil
  • 1 tsp sweet paprika
  • tsp curry
  • tsp nutmeg
  • ½ tsp cinnamon
  • tsp garlic powder
  • 800 ml canned coconut cream (2 cans)
  • 50 gr grated mozzarella
  • 70 gr dry anthotyros, grated
  • salt (for kids older than one year old)
  • pepper

How to cook:

  1. Preheat the oven to 180°C.
  2. Add a little olive oil to an ovenproof vessel along with the chopped onions and put them in the oven for 8–10 minutes.
  3. Meanwhile, grate the sweet potatoes and the tomatoes. (The sweet potatoes should be finely grated, and the tomatoes shredded on the side with larger holes.)
  4. Add the spinach, olive oil, spices, paste, salt, and pepper to the grated vegetables and mix well.
  5. Remove the ovenproof vessel from the oven and add the vegetable mixture.
  6. Spread the mixture throughout its surface and return the ovenproof vessel to the oven, baking for about 15 more minutes.
  7. Boil water in a medium-sized pot.
  8. When the water is boiling, add the fresh vegetable fusilli by Mama Irene Pasta and boil for just 3 minutes, timed from the moment the boiling restarts.
  9. 3 minutes later, remove from the heat and strain.
  10. Add the contents of the cans and the grated cheeses to a mixing bowl and mix thoroughly.
  11. Then, after the 15 minutes of baking have passed, remove the ovenproof vessel, and mash the vegetables with a fork or an immersion blender.
  12. Add the vegetable fusilli and mix well with the mashed vegetables.
  13. Finally, add the coconut cream and cheese mixture and spread with a spatula to cover the whole surface. (You can add more cheese if you want.).
  14. Return the ovenproof vessel to the oven and bake for 10 minutes or until the cream turns a golden brown.
  15. Enjoy hot. You can add chopped parsley if you want.
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