Annabel’s Spaghetti Primavera
It is a simple recipe for spaghetti with spring vegetables in a tasty cheese sauce
Makes 4 portions
Primavera is Spanish for spring and I love this aptly-named meal from Annabel Karmel’s book. You could also use pasta shapes.
Ingredients
150g spaghetti
1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
1 medium carrot (approx 75g), cut into matchsticks
1 medium courgette (approx 75g), cut into matchsticks
125g cauliflower, cut into small florets
150ml light crème fraiche
150ml vegetable stock
50g frozen peas
50g fresh Parmesan cheese, grated
Method
Cook the spaghetti. At the same time, heat the oil in a heavy-bottomed saucepan and sauté the onion and garlic for 1 minute. Add the carrot and courgette; sauté, stirring occasionally, for 2–3 minutes. Blanch the cauliflower in lightly salted boiling water for 5 minutes, or steam until tender. Add the crème fraiche, stock and peas to the carrot and courgette mix. Cook for 2–3 minutes then stir in the Parmesan. Drain the spaghetti and toss with the sauce.
Annabel Karmel’s New Complete Baby And Toddler Meal Planner (Ebury Press, £12.99)
Annabel Karmel is one of the world’s experts on cooking for children, and this deluxe edition of her classic book is the essential guide to feeding babies and toddlers. It offers sound advice, plus 200 healthy recipes, meal-planners and lots of colourful pictures to whet young appetites. Available from www.annabelkarmel.com
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