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
- ⅓ tsp curry
- ⅓ tsp nutmeg
- ½ tsp cinnamon
- ⅓ 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:
- Preheat the oven to 180°C.
- Add a little olive oil to an ovenproof vessel along with the chopped onions and put them in the oven for 8–10 minutes.
- 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.)
- Add the spinach, olive oil, spices, paste, salt, and pepper to the grated vegetables and mix well.
- Remove the ovenproof vessel from the oven and add the vegetable mixture.
- Spread the mixture throughout its surface and return the ovenproof vessel to the oven, baking for about 15 more minutes.
- Boil water in a medium-sized pot.
- 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.
- 3 minutes later, remove from the heat and strain.
- Add the contents of the cans and the grated cheeses to a mixing bowl and mix thoroughly.
- Then, after the 15 minutes of baking have passed, remove the ovenproof vessel, and mash the vegetables with a fork or an immersion blender.
- Add the vegetable fusilli and mix well with the mashed vegetables.
- 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.).
- Return the ovenproof vessel to the oven and bake for 10 minutes or until the cream turns a golden brown.
- Enjoy hot. You can add chopped parsley if you want.
@littlehands_blw
