My friend Keya motivated me to think about kid friendly recipes. I have heard that many kids hate veggies. Not my son! Atleast till now!! Anyhow, if your kid is one of those non-veggie eaters, then definitely try this pasta. They will not even know where the asparagus, carrots, and celery are!!
1 cup rotini pasta
1/2 cup each of carrots, onions, and celery, chopped
6 stalks of asparagus, finely chopped (keep the tips aside for garnish)
Pinch of turmeric
Dash of garlic powder
1/8 tsp of worcestershire sauce
1 cup of milk
Pecorino romano cheese, shredded
Cook the pasta according to package direction. Reserve the liquid.
Heat some butter in a pan. Add the carrots, onions, and celery to the pan. Cook covered by adding some of the pasta water until soft. Add the asparagus and continue to cook covered. This whole process should take about 10 minutes. Do not let the veggies burn ofcourse. Stir them around and keep adding a little water if necessary. Now add the garlic powder, turmeric, and worcestershire sauce. Stir and cook till the asparagus and all veggies are thoroughly cooked. Let cool. Now blend it in a food processor to make a sauce. Add milk (a little at a time) to get a thick saucy consistency.
Heat some butter in the same pan in which you cooked the sauce. Throw the pasta and toss till any remaining water evaporates. Throw the sauce in and toss well so that the pasta is well coated. Add some pecorino romano cheese on the top. Let melt.
Remember the asparagus stems we saved. Take the pasta out and cook the asparagus tips in the pan. Garnish the pasta with the tips.
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