Vegetable purée with pasta

Difficulty

Low

Time

17 min

Ingredients

50 grams pasta, small such as baby fusilli

70 grams parsnip, peeled

120 grams carrot, peeled

200 ml water

1 tbsp. rapeseed oil

2 tbsp. orange juice

30 grams frozen peas

Instructions

Step 1

Cook the pasta according to package directions without adding salt to cook. Parsnip Carrot and cut into small pieces and in a suitable pot with a little water (200 ml) boil. Cook then reduce heat 10 to 12 minutes.

Step 2

Add vegetables in the blender jar. Add the canola oil and orange juice and puree 5 Baby hand blender to mash the Multiquick.

Step 3

Thaw the peas and mash with a fork. quantities along with the drained pasta with the broth.