by Kate from Little People Big Tummies
This a much healthier version of a old favourite. It’s much lighter and doesn’t sit in your belly all night long. If you are gluten intolerant or on a gluten free diet change the pasta to a gluten free one. Easy!
The kids will love this one and they will have no idea that its good for them and full of vegetables!
1 1/2 cup whole meal pasta elbows
One whole cauliflower boiled (medium sized)
1 cup of chopped gherkins
200g tin corn kernel
1/2 grated cheese
Splash of milk
Heaped table spoon of Dijon mustard
250g light ricotta
2 Teaspoon of crushed garlic
Some fresh thyme off the stalk (tablespoon)
Salt and pepper
2 Tablespoon of parmesan
450g tinned tuna
Cup of chopped baby spinach
Blend the cooked cauliflower until smooth add milk, 1/4 grated cheese, mustard, salt and pepper and one teaspoon of garlic. Mix through until cheese is melted. Add the gherkin, corn,tuna to the cauliflower mixture. Time to add the cooked pasta to the mixture. Mix through. With the chopped spinach.
Put the mixture into a baking tray and spread out.
In a separate bowl add the rest of the garlic & thyme to the ricotta and give a mix. Spread out on top of the tuna mixture. Sprinkle the Parmesan and rest of grated cheese.
Put in the oven on 180C for 20 minutes
Kate (Little People, Big Tummies)
About Kate: I try to do new and interesting things for the kid’s school lunches as I was sick of them coming home with their lunch boxes untouched. I know by talking to other parents I am not alone, which is why I started Little People, Big Tummies . My girls and I often cook together as I think it’s a great way to get them interested in healthy eating and trying new things. Not to mention teaching them how to cook which is a great skill to have. To see all of Kate’s recipes, click here.