Quick Pasta Recipes for children!

Pasta seems to be a hot favourite with most children. We share with you three recipes that are delicious, each with a different taste that will leave your children happy. Bonus: we have given each a healthy twist to make sure our children do not miss out on any goodness.
Pasta in Fresh Tomato Puree
Ingredients
1 small bowl wholewheat pasta (choose any shape your child likes)
1 Tbsp Refined oil to add to pasta while boiling
1 Tbsp butter or olive oil
2-3 cloves garlic
1 large onion
2 large tomatoes
1 bowl mixed vegetables (beans, zucchini, carrots, broccoli) boiled
Handful of finely chopped capsicum
Few basil leaves or half teaspoon dried basil
Salt and pepper to taste
3 tbsp grated cheese
Method
1. Boil pasta in water with a bit of salt and a teaspoon of oil added to it. Once al dente (soft but not soggy), drain and pour cold water on it. Toss gently with hands so it does not stick together. Keep aside.
2. Put tomatoes in boiling water. Once the skin wrinkles, peel it off and discard. Mash finely or grind into a mixie to form a puree.
3. Grind onion to a paste.
4. In a deep no-stick pan, heat butter and add finely chopped garlic. Add onions as soon as garlic gives the smell of being cooked. Cook onions till slightly pink. Add tomato puree and let simmer for a few minutes.
5. Add boiled vegetables (if you have very fussy eater, run the vegetables through a mix to form a rough puree). Let the vegetables cook and the puree reduce. Add capsicum now.
6. Season with salt and pepper. Add the pasta at this stage. Gently mix and toss being careful that the pasta does not break. Add cheese and mix once again. Add basil leaves or dried basil and cook on low heat for a few minutes, covered (this will keep all the flavours trapped inside). If the pasta is thick, you can add some water that was used to boil the vegetables, or pasta. Alternatively add some cream after taking the pan off the flame.
7. Serve hot. You can add some tomato ketchup to adjust seasoning flavours.

Pasta in White Sauce
Ingredients
1 small bowl wholewheat pasta (choose any shape your child likes)
1 Tbsp Refined oil to add to pasta while boiling
Salt and pepper to taste
2 Tbsp butter or olive oil
2-3 cloves garlic
1 small onion, ground into paste
1 tbsp refined flour or maida
Half cup milk
3 tbsp grated cheese
4-5 large mushrooms, cleaned and chopped finely
Handful of finely chopped red and yellow bell peppers
Handful of chopped broccoli
Method
1. Boil pasta in water with a bit of salt and a teaspoon of oil added to it. Once al dente (soft but not soggy), drain and pour cold water on it. Toss gently with hands so it does not stick together. Keep aside.
2. In a large pan, boil some water and add mushrooms to it. Let mushrooms lie in hot water for a few minutes. Keep some pieces aside and grind remaining into a puree. (do not throw the water at this stage).
3. In a non-stick pan, heat butter, add chopped garlic and onion paste. Cook. Add flour and stir continuously till it yellows a little. Take off heat and let cool slightly. Add milk gently stirring to avoid lumps. (If lumps get formed, strain the sauce through a sieve).
4. In another pan, heat butter and add mushroom puree, cooking it slightly. Add bell peppers, broccoli, and remaining mushroom pieces. Cover and cook till soft.
5. Add the sauce to these vegetables followed by the pasta. Season with salt and pepper. Add cheese. Cover and cook for a few minutes. Adjust thickness with milk, cream, or water used for boiling mushrooms.
6. Serve hot.

Cold Pasta Salad
Ingredients
1 small bowl wholewheat pasta (choose any shape your child likes)
Salt and pepper to taste
Sugar to taste
1 Tbsp mayonnaise
1 ½ Tbsp fresh cream or malai
Half bowl boiled and chopped vegetables (potatoes, beans, carrots, broccoli)
Handful of finely chopped red and yellow capsicum

Method
1. Boil pasta in water with a bit of salt and a teaspoon of oil added to it. Once al dente (soft but not soggy), drain and pour cold water on it. Toss gently with hands so it does not stick together. Keep aside. Let cool in refrigerator.
2. In a bowl, put the mayonnaise, malai, salt, pepper, sugar and mix together. Adjust seasoning. Add the boiled and cooled vegetables. Add the capsicums. Toss to coat.
3. Add pasta and toss again to coat properly. Adjust season. If the sauce is too less, add some more malai.
4. Keep in refrigerator and serve cold.