Here’s another minor masterpiece of a composed pasta dish for, well, minors in which the brilliance is specific attention to not-details. There’s nothing in here that you don’t already have in your pantry and/or fridge/freezer, or at least couldn’t readily grab at the supermarket; there’s also no technique or precise cooking involved. It’s just things that work, both for your kid and in Italian cuisine: soft vegetables, light creaminess, and just the right touch of acidity (lemon) and sharpness (cheese). Authentic? Probably not. Effective? Most definitely–and endlessly adaptable. This mashed pea pasta isn’t just a great tasting dish; it’s a method for serving noodles to kids that works in all kinds of ways–both for them and for you.
Can I use a different type of noodle? Absolutely. While spaghetti is classic, fusilli or penne work great for catching the chunky pea sauce.
What if my child doesn't like basil? You can easily swap the basil for mild parsley or even a small pinch of dried oregano.
Is the lemon necessary? The lemon juice helps cut through the heavy cream cheese, making the dish taste lighter and more "authentic."
Can I substitute the cream cheese? Yes, ricotta or a mild goat cheese are excellent creamy alternatives that melt well into the hot pasta.
How do I handle the pea texture for picky eaters? Mashing them thoroughly helps them blend into the sauce, but you can also pulse the sauce in a blender for a completely smooth green sauce.
Be sure and check out all of our toddler vegetable and toddler pasta recipes!
Our Mashed Pea Pasta is a brilliant "composed" dish for kids that relies on soft textures, light creaminess, and a bright touch of lemon. It is an endlessly adaptable method for serving noodles that uses only what you already have in your fridge and freezer.
For pea lovers, make sure to dig up the peas from the bottom–or add even more on top–so they’re visible. Feel free to add a bit of cream, butter, or tomato sauce if that’s how your child prefers his/her pasta.
Anything goes here: use a different noodle, swap out the cream cheese for a soft and creamy cheese (e.g., ricotta, goat), sub in mint or parsley for the basil, and so on. Our only tip is for a vegetable change-up: if you’re going to use something soft–say, butternut squash–we recommend integrating it into the sauce (i.e., blending), as it’s flattened and mushed it will not have any texture and may not be easily scooped.
Servings 6
Serving Size small bowl
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
