Creamy Leek & Broccoli Pea Pasta

A staple on kids menus, pasta is so fast to cook and so easy to get them to eat it’s no surprise. But it gets boring and if it’s plain it’s not offering much in the way of goodies for them. This is a super fast sauce that is packed with green goodness that slips down a treat. It takes the same time as it does to boil the pasta, and is a great way of getting bags of broccoli in them without any more soggy trees!

• Wholewheat/GF Pasta 250g cooked as per packet
• 1 Leek, finely sliced
• ½ head broccoli, pulsed in magimix until fine meal
• ½ Cup frozen peas
• 2 tbsp corn flour
• Grating of fresh nutmeg
• 2 tbsp butter/ghee/coconut oil
• 2 tbsp olive oil
• 1 cup milk of choice
• Parmesan optional

Start by boiling the water for the pasta as the instructions require - it's basically a race against the pasta, so get going! Setting a timer for a minute before they’re done. Heat the butter/ghee in a large casserole dish and sweat the leeks on a medium heat for 3-5 minutes. Add the oil and the cornflour and stir to combine to a paste. Pour milk over, whisking continuously to avoid lumps forming. Season with a little salt and pepper and the nutmeg, add the broccoli and peas and keep stirring until they start to look bright green. About another 2-3 minutes. Pour pasta into dish and stir everything together adding parmesan if desired!