Zucchini and carrot pan for little gourmets

Ingredients for 2 servings:

• 2 zucchini
• 2 carrots
• 2 tbsp olive oil
• 200 g pasta, small
• 250 ml Cremefine or condensed milk
• 1 tsp vegetable stock powder, homemade or e.g. from Naturana
• 150 g chicken, e.g. chicken casserole
• salt and pepper
• garlic powder

Instructions

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

quick to make, spicy and delicious, very popular with children, day-care tested

Wash the vegetables, peel the carrots, and cut both vegetables into small cubes, about 0.5 cm in size. Heat a large pan with the oil and sauté both vegetables. At the same time, cook the pasta and after 5 minutes, add a splash of pasta water to the sautéed vegetables. Mix the splash of pasta water with the vegetable stock and cook for a few more minutes. Finely chop the meat, mix in, heat through, and deglaze with the Cremefine. Drain the cooked pasta and mix it with the vegetable pan. Season the dish with salt and pepper and, if the children like, a little garlic. This pan is large enough for four children and a not-too-hungry daycare provider. You can convert it into a fish pan by adding salmon; smoked salmon is particularly suitable.