Smuggler noodles for vegetable refusers

Ingredients for 4 servings:

• 500 g pasta, of your choice
• 1 head of cauliflower, fresh or frozen, but pure
• 1 head of broccoli, fresh or frozen, but pure
• 1 clove(s) garlic
• 2 handfuls of peas, frozen, not canned
• 5 tbsp olive oil
• 1 tsp vegetable stock, for seasoning
• 1 pinch(s) of pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Remove the leaves from the fresh cauliflower and broccoli. Wash the cabbage and divide it into florets. Meanwhile, bring the pasta water to a boil in a large pot with salt. When the water is bubbling, add the pasta and steam the prepared vegetables. I always use a colander attachment for my pasta pot; it saves energy and effort, but other steaming methods also work. Stir the pasta several times to prevent it from sticking together. Cook the vegetables until al dente. Using the colander, the cooking time is 10-12 minutes, which is about the same time as the pasta boiling time. Drain the pasta after the cooking time. Place the oil in a blender, adding a little more or less as directed above depending on the quantity and needs. Add the broth to the oil for seasoning, along with pepper and the garlic clove. Then add the cooked vegetables to the blender. Top up with a little boiling water and blend everything until you have a smooth sauce with no lumps. If it’s too thick or mushy, add more water and blend until the sauce reaches the right consistency. Transfer the pasta to a large bowl or back to the large pot, pour the sauce over it, and toss with the pasta. Season to taste with more stock or pepper, if desired. It’s also delicious with Parmesan cheese on top. A great meal for children who refuse to eat vegetables. We adults like to add some dried chili flakes and Parmesan to the pasta on the plate.