Annabel Karmel, From ‘The After School Meal Planner’ Ebury Press

  • Serves 3
  • Preparation time 5 minutes
  • Cooking time 11 minutes

You can make this with spaghetti or tagliatelle. The sauce is very simple and quick to prepare. You can use other vegetables like carrot sticks or cauliflower florets depending on what your child likes. To preserve the vitamin c content of the vegetables, cook them in the minimum amount of water until they are just tender.

  • 150g (5oz) spaghetti
  • 100g (4oz) broccoli, cut into small florets
  • 75g (3oz) courgette, cut into strips
  • 15g (½ oz) butter
  • 4 spring onions, finely sliced
  • 100g (4oz) frozen peas
  • 1 tomato (approx 140g/5oz), skinned, de-seeded and chopped
  • 150ml (5fl oz) crème fraiche
  • 75 ml (2 ½ fl oz) vegetable stock
  • Squeeze of lemon juice
  • 4 tbsp freshly grated parmesan cheese

Cook the spaghetti according to the instruction son the packet. Blanch the broccoli and courgette in lightly salted boiling water for 4 minutes,

Melt the butter in a saucepan and gently fry the spring onions for 1 to 2 minutes. Stir in the peas and cook for 1 minute. Stir in the chopped tomato and the blanched broccoli and courgette and cook for 1 minute more. Stir in the crème fraiche, vegetable stock, lemon juice and parmesan. Cook over a gentle heat for 2 to 3 minutes. Season to taste, then stir in the cooked spaghetti.

Annabel’s App: ™eAnnabel™fs Essential Guide to Feeding your Baby and Toddler™ available on iTunes or Google Play for 3.99