John Myers
Ingredients for 3 servings:
- 1 Hokkaido pumpkin (se), approx. 1 kg
- 2 bell peppers, red
- 150 g wholemeal pasta, small, e.g. Fleckerl or Muscheln
- 1 onion(s)
- 200 g sheep’s cheese (feta)
- some parsley
- some rapeseed oil or olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
suitable for toddlers from approx. 12 – 15 months
This recipe is suitable for children aged 12-15 months and up. It contains no spices, and the vegetables predominate! The serving size is suitable for 2 adults and 1 child. Cook the pasta in a large pot without salt until al dente. Dice the onions and fry in high-quality organic oil until translucent. Meanwhile, wash, peel, deseed, and dice the pumpkin, and wash, deseed, and dice the peppers. Dice or crumble the feta. Finely chop the parsley. Brush the bottom of a baking dish with a little oil and mix everything together. Sprinkle the feta over the top. Bake for about 30 minutes on the middle rack at 180°C (fan oven). To prevent the feta from turning black, cover it after 2/3 of the cooking time, e.g., with aluminum foil or baking paper (if you don’t want to use aluminum foil). Sprinkle the parsley over the top before serving. If you find this too bland, you can refine it with paprika powder, salt and pepper, herbs de Provence, or something similar, or mix half of them with it.
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