A few nights ago we were treated to a meal cooked mainly by Roo, my seven year old daughter.
The night before she had announced that she wanted to cook tea the following night (no complaints from me!!), so when it came to the following morning I quizzed her as to what ingredients she needed for her meal (assuming that she would laugh and tell me she was joking!). Instead she said “do we have a selection of vegetables, a tin of tomatoes, some herbs and some pasta?”
I have to say, I was quite taken aback, but knowing that towards the end of the school term she had designed and made a pasta sauce, I felt quite confident that she could do it.
She was completely in control of the whole process. She told me what vegetables she wanted; asked me to chop some while she did others; decided how she wanted to cook them; stirred the sauce and busily grated those vegetables that she wanted small.
I prompted her to find out what protein she was going to add and she decided on crispy bits of bacon scattered on top with toasted sunflower seeds.
The resulting meal was delicious and I promised her that I would include it on my blog. She will be delighted that I actually have!
So here it is…Roo’s special vegetable pasta with crispy bacon and seeds. And if my 7 year old can make it then anyone can!!
Vegetable Pasta with Crispy Bacon and Seeds
Ingredients
- Half a red onion - finely chopped
- 1 clove garlic - finely chopped
- 1 large carrot - grated
- 3 florets of broccoli - broken into small pieces
- Half a red pepper - chopped
- Handful green beans - chopped into 2cm pieces
- Half small courgette - grated
- 400 ml tomato passata - sieved tomatoes
- 1 tsp mixed herbs or a handful of chopped fresh basil if you have it
- Sprinkle chilli powder
- 1/4 tsp stock powder - I use Marigold
- 4 tbsp sunflower seeds - toasted in a frying pan until golden
- 4 rashers bacon - grilled or fried until crispy
- Handful pitted black olives - chopped (optional)
- 320 g gluten-free pasta
Instructions
- Place the onion, carrot and red pepper in a large pan with approx. 50ml of water and cook the vegetables on a low heat with the lid on for approx. 10 minutes until soft. Replenish the water if it evapourates.
- Add the remaining vegetables and allow to cook for a further 5-10 minutes, keeping the water topped up so there is just enough to cover the bottom of the pan.
- Remove the lid and allow the water to evaporate before adding the passata, herbs, stock and chilli powder. Continue to cook on a low heat for a further 5-10 minutes until the vegetables are soft and the sauce thickened.
- Meanwhile cook the bacon and seeds and chop the black olives.
- Cook the pasta according to the instructions on the packet.
- Once the pasta has cooked, drain and rinse, then add the sauce. Stir to combine and serve with chopped crispy bacon, sunflower seeds and olives scattered on the top.
- To make this vegetarian or vegan, replace the bacon with grated cheese or beans.
What have your kids treated you to this summer?!
thebeesleybuzz says
what fantastic initiative! I wish my kids would offer to cook more often. It is a fab dish she’s made too – looks so tasty – especially love the sunflower seeds and olives in it. #kidsinthekitchen x (p.s. did i ever tell you that you inspired us to make that mincemeat shortbread just before christmas – it was yummy!)
Vicki Montague says
Hi there! I wish my kids would offer to cook more often too! I think this was the only time and recently they are not even interested in helping me out to make cakes. What am I doing wrong! So glad you liked the mincemeat shortbread. Rather scrummy isn’t it?!
Anne says
Well done Roo, what a fabulous recipe, my little man is a huge fan of past and bacon so I bet he’d like this. He’s a bit too young to cook it himself though, maybe I can get his sister to cook it for him. Thanks for linking up to Kids in the Kitchen x
Vicki Montague says
Ooo yes I bet your daughter would enjoy making this recipe! Tell her a 7 year old made it up…that should encourage her! Hope your son likes it too!
Vanesther - Bangers & Mash says
Well done Roo – this looks such a tasty dish. I bet my two daughters would love this too! And congratulations on winning the Family Foodies’ ‘Healthy Kids’ challenge – very well deserved 🙂
Vicki Montague says
Oh my goodness!!!! NO WAY! That is so exciting! Roo will not be able to believe her eyes when that kit turns up. Wow! Thank you so very much!
Mel says
Awww bless her! This looks delicious. You have a budding chef at home!
The Free From Fairy says
Ah thanks Mel!
Emily @amummytoo says
I love seeds on pasta! This looks yum. Thanks so much for linking up with #recipeoftheweek. I’ve pinned it to my food board and a tweet will go out shortly 🙂
The Free From Fairy says
Thanks Emily! My little girl was very proud of herself!
Lou, Eat Your Veg says
Wow, now that’s an impressive dish for a 7 year old to design and make. Well done Roo, and here’s to many more family dinners. And thank you so much for entering such a special, and delicious sounding, recipe to January’s Family Foodies ‘Healthy Kids’ event, and my apologies for only getting around to reading and commenting now, it’s been a busy few weeks!
Vicki Montague says
Hi Lou! It certainly has been a busy few weeks. I can’t believe it is almost mid-February!