So last week, I wrote about paediatric dental hygiene talk at Expat Kitchen that I was invited to attend by Colgate Singapore. Whilst we were there, the ladies behind Expat Kitchen had us cooking an easy-peasy healthy, low sugar meal together with our children!
We made a simple pasta-bake for lunch and for dessert, the children assembled their own fruit skewers.
Mini Pasta Pie Recipe
- A 12-cup muffin tray or a dozen disposable mini-pie tins
- 2 tsp extra virgin olive oil
- 1 onion (diced)
- 2 crushed garlic cloves
- assorted mixed steamed vegetables (we used broccoli, sweet potato, corn, carrot and peas)
- 400g can of chopped tomatoes
- 2 tbsp tomato paste
- 2 tsp dried oregano
- 1 tsp sugar
- 500g dry pasta (we used shell pasta)
- 1/2 cup grated cheddar cheese
- 1/2 cup grated mozzerella cheese
- salt and pepper (to taste)
- Preheat oven to 190C
- Cook pasta according to packet instructions
- Press the tin of chopped tomatoes through a sieve to make it fine and remove seeds
Expat Kitchen Pro-tip: Use italian brands of tinned tomatoes as they are naturally less sour and acidic than their american counterparts!
- Heat olive oil over medium heat and fry onions until translucent and glossy
- Add garlic and cook until fragrant
- Stir in tomato, tomato paste, oregano and sugar (if needed) and increase heat until the sauce is boiling
Expat Kitchen Pro-tip: Sugar is optional as it is used counter the sour taste of tomatoes!
- Reduce heat and simmer for 10-15 minutes. Season with salt and pepper.
- Combine the pasta, sauce, vegetables and cheddar cheese in a bowl and mix thoroughly.
- Dish out mixture into muffin tins and top with grated mozzarella cheese
- Bake for 35-40 minutes until cheese has melted
- Eat and Enjoy!
For the fruit skewers:
Cut assorted fruits (we used strawberries, coranges, pineapples, watermelon and kiwi) into chunks and slide onto bamboo skewers! Simple and pretty!
(Thanks again to Colgate Singapore and Expat Kitchen for inviting us to attend this workshop!)