Carrot Pasta Volcanoes
Carrot Pasta Volcanoes - Fun and delicious way for kids to get their vitamins
Healthy, because
Even smarter
Nutritional values
Carrots, apple and cream cheese combine to make a gentle pasta companion suitable for children, which can easily take on any favourite tomato sauce. And the best thing about it: thanks to the carrots, the noodle volcano "spits out" a great deal of growth-promoting vitamin A.
The particularly rich whole grain spaghetti is unfortunately not always well received by children. Try a mix of conventional and wholemeal pasta. But beware: wholemeal pasta needs a longer cooking time. So put the classic spaghetti into the cooking water later.
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 499 mg | (12 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- salt
- 4 carrots (each about 100 grams)
- 1 Apple (about 125 grams)
- 1 ¼ cups vegetable stock
- 14 ozs Spaghetti
- 4 ozs Cream cheese (0.2% fat)
- coarsely ground Black pepper
Kitchen utensils
Preparation steps
In a large pot, bring salted water to a boil. Meanwhile, peel and dice carrots.
Peel the apples, quarter, core and dice.
Bring carrots and vegetable broth to a boil in a second pot and cook for about 5 minutes over medium heat.
Cook spaghetti in pot of boiling salted water according to package instructions until al dente.
Add apple to second pot and cook for 6-8 minutes over medium heat.
Puree carrot-apple broth with an immersion blender. Stir in cream cheese and season with salt and pepper.
Drain the pasta. Turn with a fork into small "volcanoes" and serve with the sauce.
