Pasta is fairly easy to get kids to eat but when something different to their regular tomato-based version comes along, they get judgy and suspicious. Here’s how talk about this spaghetti is likely to go down:
Child: I don’t want to eat the green stuff
Child: But there’s green stuff all through it
You: Why don’t you just try a bit of the pasta?
Child: OK, but I’m NOT eating the green stuff
You: OK (then watch as they shovel mouthfuls in because they are now enjoying the creamy lemon sauce so much, they’ve forgotten that they’re eating the green bits too).
The trick with this dish is to prep your ingredients so they’re ready to throw in. Drain the pasta one minute before it’s usual cooking time as it will cook further as you toss it through the hot sauce.
Don’t stress if the sauce is not ready when the pasta is. Simply drain the pasta a couple of minutes before the required cooking time as it will keep cooking while it’s steaming hot in the colander. Remember to reserve 2/3 cup of pasta cooking liquid before draining.
We used broccoli here but you could add baby spinach to the sauce last minute instead and feel free to use any pasta you like. We also used this hot smoked trout but work with any smoked trout or salmon you can find at your supermarket.
This recipe serves 4 people.
- 2 tbsp olive oil
- 400g spaghetti
- 1 large brown onion, chopped
- 2 cloves garlic, crushed (or 2 tsp minced garlic)
- 1 large head broccoli, cut into small florets
- 1 cup lite sour cream
- 2/3 cup cooking liquid from pasta
- 1/2 cup lemon juice (around 2 lemons)
- Handful of dill (around 15g), chopped
- 250g hot smoked trout, flaked
Bring a large pot of water to the boil for the pasta and prep your ingredients. When the water has boiled, heat a large pan over medium heat and add the olive oil. Add the pasta to the pot of water and the onion to the other pan and cook the onion for five minutes or until soft. Add the garlic and cook for one minute. When the pasta has three minutes of cooking time left, add the broccoli to the pasta. Add the sour cream and 2/3 cup cooking liquid from the pasta pot to the pan with the onions and bring to a simmer. Add the trout, lemon and dill and stir through until hot. Add the pasta and broccoli and toss through the sauce before serving.