Spring vegetable pasta with creamy sauce, cherry tomatoes, and grated cheese is visually appealing, nutrient-packed, and kid-friendly. Easy to customise to your taste and what you have available.

Ingredients:

• Pasta: Choose fun shapes like fusilli, farfalle, or penne to make the dish more appealing to kids.
• Spring Vegetables: A mix of colourful vegetables such as peas, asparagus tips, and diced carrots.
• Cherry Tomatoes: For a sweet burst of flavour.
• Cream Cheese: To create a creamy sauce that’s milder and more kid-friendly than traditional heavy sauces.
• Grated Cheese: Parmesan or cheddar for sprinkling on top.
• Herbs: A touch of basil or parsley to garnish, finely chopped.

Method:

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
2. Blanch the Vegetables: While the pasta cooks, quickly blanch the peas, asparagus, and carrots in boiling water for about 2-3 minutes. They should be brightly coloured and still crisp.
3. Prepare the Sauce: In a large pan, gently warm the cream cheese to soften it. You can add a splash of milk to thin it slightly. Once smooth, stir in the cooked vegetables and cherry tomatoes, tossing everything together to coat the veggies in the creamy sauce.
4. Combine: Drain the pasta and add it to the pan with the vegetables and sauce. Toss everything together gently to ensure the pasta is well coated.
5. Serve: Serve the pasta warm, sprinkled with grated cheese and a sprinkle of chopped herbs.

This dish is not only visually appealing with its bright colours but also packed with nutrients from the fresh spring vegetables. The creamy sauce and cheese make it palatable for children who might be wary of new vegetables. Plus, it’s quick and easy to prepare, making it perfect for a weeknight dinner.

This spring veggie pasta dish offers a versatile base—feel free to swap in other spring vegetables like spinach or zucchini as they become available, making it a perfect dish to adapt through the season!