See, as a baby Natie ate & loved fruits & veggies when they were in their puree stage, but now I can barely get him to eat any fruit besides a banana and for veggies spinach mixed in his scrambled eggs is pretty much it. Occasionally he’ll nibble on some lettuce or cucumbers from my salad, but that’s hit or miss. So even though I offer fruits & veggies all the time they normally get moved around on the plate at the most. Now coming from two parents who absolutely LOVE veggies & like fruits we were having a hard time understanding what was going on. When I saw Sarah’s recipe I knew it was something I had to try because Natie (as most kids) loves pasta.
Well, wouldn’t you know Natie not only loved it when I made it, but he continued to eat it every day at daycare when I brought it in for his lunch. AND the reason I’m renaming it “Magic Pasta”….since then Natie has said (and I seriously quote) “Mommy, Yeah, BROCCOLI!” “I want more BROCCOLI pleeeeease!”
Gazing In’s Creamy Carrot & Pea Pasta – aka Magic Pasta!
- 1 lb carrots, peeled and chopped into 2″ sections
- 3 Tbsp extra virgin olive oil
- 2½ tsp jarred diced garlic or 5 cloves fresh, diced (I had the jarred diced on hand, made it so easy!)
- 1 tsp dried thyme (I might use less or even skip the thyme next time.)
- ½ tsp ground black pepper
- ¼ tsp kosher salt
- 1½ cups lower sodium chicken or vegetable broth (I had just used all my veggie broth on another recipe, so thankfully had some chicken broth & used that.)
- 2/3 cup low-fat milk
- 4 ounces low-fat cream cheese
- 2/3 cup grated Parmesan cheese, divided
- 13.25 ounce package pasta (I used Trader Joe’s high fiber penne)
- 1½ cups frozen green peas
Preheat the oven to 425°.
Toss the carrots with the olive oil & salt until well coated. Spread onto a small baking sheet and bake for about 35 minutes, until the carrots are tender and turning golden. (Fight the temptation to dig in…(cough) I still managed to eat a couple.) Take the roasted carrots out of the oven and let cool for a couple of minutes.
Add the broth to a blender, then scrape the carrots along with all oil and seasonings into the blender. Cover and process on high until smooth. Transfer to a heavy saucepan and add in the milk, cream cheese (break apart for easier melting) and half of the Parmesan cheese. Heat through on medium-low until hot. Taste for seasoning and add salt and pepper as desired.
Meanwhile bring a large pot of water to a boil and cook the pasta for time on package. When done add in the peas and drain well.
Toss the hot pasta & peas with the yummy cheesy sauce. Add in the remaining Parmesan cheese and toss.