But while the class was all about making different kinds of pasta, my mom brain was doing something completely different.
I saw those beautiful vegetable purées going into the pasta dough and immediately thought:
“Wait… hidden veggies!”
So today’s Mom It tip is all about getting a little extra veggie goodness into pasta — both the pasta itself AND the sauce.
Add roasted beetroot, spinach or carrot purée to homemade pasta dough for naturally colourful pasta.
Add vegetables like carrot, red pepper, courgette, cauliflower or eggplant to tomato-based sauces.
For creamy sauces, try cauliflower, butternut, baby marrow, spinach or peas.
And for cheesy sauces or mac & cheese, butternut, cauliflower, carrot, sweet potato and pumpkin are great options.
The best part? You can roast, steam, grate, sauté, chop, mash or purée the veggies depending on the dish. There are so many possibilities!
And if you have a picky eater at home, this can be a fun way to add a little more goodness without changing the meal they already love.
Swipe through for some ideas and save this for your next pasta night!
Funny how a pasta-making class can turn into a “how can I get more vegetables into my kids?” lesson when your mom brain is switched on.
