This dish is designed for children, especially my granddaughter, as it looks very fun and colorful; besides, the pasta has many vitamins and is made of wheat, and includes the three colors of the flag: green, white, and red.
1/2 packages fusilli pasta, whole grain La Moderna
1/2 packages elbow pasta, whole grain La Moderna
6 sausages
12 black olives
50 grams Manchego cheese
1 avocado
2 Poblano chiles
4 tomatoes
4 pinches salt
4 leaves bay
1 onion
1 cup oats
4 cloves garlic
4 tablespoons corn oil
water
500 grams cream
Preparation
20 mins
1h 20 mins
Medium
In a pot, put 1 liter of water with a pinch of salt, 1 bay leaf, 1 garlic clove. When the water is boiling, add the spaghetti and wait for 20 minutes, drain. In the blender, add one chopped poblano pepper, then the garlic and onion, and cream, and blend. Add the mixture to the pasta, and with a spoon, mix until the pasta turns green. Set aside.
In a pot, put 1 liter of water with a pinch of salt, 1 bay leaf, 1 garlic clove. When the water is boiling, add the elbow pasta and cook for 20 minutes, drain. Mix the pasta with the cream until it turns white, set aside.
In a pot, put 1 liter of water with a pinch of salt, 1 bay leaf, 1 garlic clove. When the water is boiling, add the spaghetti and heat for 20 minutes, drain. In the blender, add one chopped tomato, then the garlic, onion, and cream. Pour the sauce over the pasta and mix until integrated. Set aside.
In a pot, put 1 liter of water with a pinch of salt, 1 bay leaf, 1 garlic clove. When the water is boiling, add the elbow pasta and cook for 20 minutes, drain and set aside.
Cut the sausage into 5 circular pieces.
Cut cubes of Manchego cheese for the ears and arms, cut into an eclipse shape.
Cut some avocado cubes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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