Dairylea Cheesy Garlic & Pea Pasta
This recipe will serve two adults and a baby or toddler. You can add any extra leftover vegetables you may have in the house to get some extra goodness into your baby. We love peas as they're great for baby to practice their pincer grip.
Allergens 
Egg Free
Nut Free
Servings 1
Ingredients
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 200 ml vegetable stock
- 200 g pasta
- 3 dairylea cheese triangles
- 70 g frozen peas
Instructions
- Fry the onion and garlic for a few minutes on a medium heat until soft.1 onion, 3 garlic cloves
- Add the vegetable stock and bring to a simmer and cook until the stock has reduced down, this should take around ten minutes.200 ml vegetable stock
- Meanwhile, cook your pasta in a separate saucepan as per the packet instructions. This is usually takes around 10-12 minutes.
- Once your pasta sauce has reduced down add in the diarylea triangles and break them up in the pan and mix well.3 dairylea cheese triangles
- Add the frozen peas to the saucepan being used to cook the pasta for the last 3 minutes of cooking time Mix in the frozen peas and cook for another couple of minutes until the peas are cooked through.70 g frozen peas
- Add your cooked pasta & peas (drained) to the pasta sauce, mix it together and serve.
Notes
This dish is best served fresh, but if you have leftovers, pop them in the fridge within 2 hours of cooking and use them within 2 days. To reheat, add a splash of water (or stock if you’d prefer) and reheat in the microwave in 30-second intervals until piping hot all the way through (which should take around 90-120 seconds).
Please note: Frozen peas are not ready to eat. Please ensure peas are cooked through prior to serving.
