Spaghetti primavera

From 1 year • Makes 3 portions • Not suitable for freezing

You can make this with spaghetti or tagliatelle. The sauce is very simple and quick to prepare. You can use other vegetables, like carrot sticks or cauliflower florets, depending on what your child likes. If you don’t have crème frâiche you can use cream instead.

Ingredients

150g spaghetti
100g broccoli, cut into small florets
75g courgette, cut into strips
15g Rachel’s Organic butter
4 spring onions, finely sliced
100g frozen peas
1 tomato approx 140g, skinned, de-seeded and chopped
150ml Rachel’s Organic crème frâiche
75ml vegetable stock
Squeeze of lemon juice
4tbsp parmesan cheese, grated

Method

Cook the spaghetti according to the instructions on the packet. Blanch the broccoli and courgette in boiling, lightly salted water for 4 minutes.

Melt the butter in a saucepan and gently fry the spring onions for 1 to 2 minutes. Stir in the peas and cook for 1 minute. Stir in the chopped tomato and the blanched broccoli and courgette and cook for 1 minute more. Stir in the crème frâiche, vegetable stock, squeeze of lemon juice and parmesan cheese. Cook over a gentle heat for 2 to 3 minutes. Season to taste and stir in the cooked spaghetti.