👶🏻Suitable from 6 months+ (without the use of salt)
⏰30 mins to prep & cook
❄️Store in an airtight container in the fridge & consume within 3 days
Easy! Quick dinner! What else could you want? Defo worth a try! 🥰
▪️Pasta of your choice (almost half bag I used for 3 portions)
▪️1-2 tbsp olive oil
▪️Small packet of pancetta
▪️1/2 packet of mushrooms, sliced
▪️1 leek, finely chopped
▪️2 spring onions, finely sliced
▪️2 garlic cloves, finely chopped
▪️1/2 tsp onion or garlic granules
▪️Vegetable stock, diluted in 300 ml of boiling water
▪️100 ml of double cream
▪️2 tbsp grated Parmesan
▪️Salt & pepper to taste (as long as baby is over 12 months old)
🔸Cook your pasta according to packaging instructions.
🔸In a medium heated pan with olive oil sauté your pancetta for a few mins till crispy.
🔸Then add your mushrooms and sauté for a few more mins. Finally add the garlic, leek and spring onion and keep sautéing till they release their juices and look cooked.
🔸Add into the pan the vegetable stock diluted in water and bring to a shimmer.
🔸After about 5-6 mins add the double cream and bring to a shimmer again for another 5-6 mins.
🔸Finally add salt and pepper to taste, transfer the pasta from the pan so a bit of the starch comes along with it and sprinkle with Parmesan. Mix everything together very well and let it shimmer for another couple mins before serving.
Recipe from @mamasyummymenu