One-pot pasta for children

Ingredients for 2 servings:

• 250g fusilli
• 350 ml water
• 200 g cream
• 2 tsp stock powder, e.g. beef, chicken or vegetable stock
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• e.g. Parmesan

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Dice or chop the onion and garlic. How finely or coarsely you dice it depends on how picky your little eaters are. I usually chop it quite finely. Add a little olive oil to the pot and sauté the onion and garlic for 2-3 minutes. The time also depends on how finely you chopped it. In the meantime, I usually boil the water. Then, in a measuring cup, I mix the cream with the water and broth. The teaspoons can be heaped; nothing else needs to be added for seasoning. Weigh the pasta and add it to the pot along with the broth and cream mixture. Bring to a boil briefly and simmer with the lid on for 15 minutes over medium heat. Stir occasionally, perhaps a little more often towards the end, to prevent it from burning as the liquid dries up. Then simply serve and grate some Parmesan cheese over the top, if desired. Tips: We also add some frozen peas or cooked ham from time to time. The cooked ham is then simply heated along with the onions and garlic. Simply add the peas during the last 5 minutes of cooking, as they don’t take very long to cook. The whole thing also cooks well in a food processor (TM, Monsieur Cuisine), which usually saves you the hassle of stirring. The temperatures I use are: 3 minutes at 120 degrees Celsius for sautéing. Bring to a boil using the reverse function, also at 120 degrees Celsius, until boiling. To cook, 15 minutes at 100 degrees Celsius for simmering, stirring every 20 seconds.