*To make gluten free, replace penne pasta with gluten free pasta and check the products are ‘gluten free’.
Serving Suggestion: Vegetables can be swapped for other vegetables you may have on hand such as broccoli, peas, corn, pumpkin or onion. Sour cream can be swapped for cottage cheese. Chicken stock powder and water can be swapped for 1.5L of salt-reduced chicken or vegetable liquid stock.
If you don’t have access to a stick blender you could use a food processor or blender to prepare the sauce, however, ensure that the vegetables have cooled prior to blending.
Storage: Creamy vegetable pasta can be stored in airtight containers in the fridge for 3 days or freeze in individual portions for 3 months.
Kids in the kitchen tips: Depending on your child’s age and skill, they can help measure and count the ingredients, select which vegetables to include in the sauce and sprinkle the cheese on top of each bowl.
When preparing this recipe:
| Serving size: 266g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 1574 | 591 |
| Fat (g) | 9.5 | 3.6 |
| Saturated fat (g) | 5.1 | 1.9 |
| Carbohydrates (g) | 54.2 | 20.3 |
| Sugars (g) | 8.4 | 3.2 |
| Fibre (g) | 4.5 | 1.7 |
| Protein (g) | 16.0 | 6.0 |
| Sodium (mg) | 290.4 | 108.7 |
Healthy Eating
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