Adding to chorus of peanut sauce — I put mine on vermicelli with pan fried shrimp and fresh vegetables
Avocado pasta: cook pasta, drain then dump in cubed avocado and tomatoes with a drizzle of olive oil and stir; top with Parmesan cheese Tuna pasta salad: cooled cooked pasta, a can of tuna, tomatoes, cucumber, fresh herbs to taste Tortellini with kale, tomatoes, butter, and Parmesan Zaru soba (often served with tempura but I don’t deep fry at home so we often have it with tea eggs and sautéed sesame bok choi) Haven’t tried this one yet but I was looking up cold noodle recipes today so I’ll pass it on to you too: https://www.justonecookbook.com/cold-tanuki-udon/ |
Ham, peas, and a cream sauce.
https://www.nigella.com/recipes/pasta-with-ham-peas-and-cream |
This will be a winner with kids that are fussy about tomato sauce- these bean and spinach stir ins are a bit ambitious. |
You are insufferable. |
I like a sausage and broccolini orecchiette with a white wine type sauce (alcohol cooks out, it’s fine for kids, or could sub chicken broth). |
I learned this recipe from a Canadian:
https://dairyfarmersofcanada.ca/en/canadian-goodness/recipes/creamy-penne-italian-sausage Also I like stir frying ground pork with mushrooms and shallots and throwing it on top of spaghetti. I also enjoy olive oil tuna with arugula and garlic. |
Tallarines verdes are so good
https://www.acozykitchen.com/tallarines-verde-a-re-do For sesame noodles, Kewpie makes a great bottled dressing. Sometimes Costco has it. I put furikake on top. |
Swedish meatballs or stroganoff. |
I started with the NYTimes recipe and made a few adjustments: Sesame Noodles—serve warm or room temperature 1 lb cooked noodles, cooled flat on a plate (I like thin spaghetti) 2 Tbl sesame oil 3.5 Tbl soy sauce 2 Tbl rice vinegar 3 Tbl Asian sesame paste (not tahini) 1 Tbl minced garlic 2 tsp minced ginger 1/2 tsp sugar (optional) 2 tsp Asian chile garlic sauce (or more) 3 green onions, sliced thinly Mix sesame oil, sesame paste, sugar, rice vinegar and soy sauce well with a whisk. Get it as creamy as possible. Heat 1T vegetable oil in a large frying pan or wok or Dutch oven. Press noodles (should be like a big disk) into hot oil in a large pan or wok and heat a minute or two then flip over and do the same. A little browning is okay. Stir and break up the noodles with tongs so all is heated through. Remove. In same empty pan, add a little more oil and cook the ginger for a minute, add garlic and cook together a minute, then pour sauce in the pan and stir and let barely boil, then add noodles and toss well until fully coated. Add chopped spring onion and stir a little more. Serve. |
I make mommy sauce--which is butter and a touch of past water. Salt, pepper, and basil if your kids are okay with green. There are infinite variations--toss in sauteed mushrooms, spinach, toasted pine nuts, eggplant, zucchini. If it is in your fridge, it can go in. |
We make this one quite often. My son likes to help us dump the ingredients in the pot: https://www.easycheesyvegetarian.com/one-pot-creamy-veggie-pasta/
I use this instant pot mushroom stroganoff recipe as a base. I don't bother with the vodka/caraway seeds, and don't mix any leafy greens into my son's portion: https://www.101cookbooks.com/instant-pot-mushroom-stroganoff/ Brown butter sauce. Works well with ravioli. Depending on the ravioli filling/season, you can doctor it up. I might do sage/cranberries with pumpkin ravioli in the fall. In the summer, corn and cherry tomatoes has been good. |
Vodka sauce
Cacio Pepe light on pepper for kids Carbonara in various ways- there is a pretty good ramen carbonara recipe I make lo mein Tetrazzini - no mushrooms if kids are picky Bolognese (the one I make just uses tomato paste and cream- almost like a vodka sauce). |
Italian pasta salad |
Um she said no tomatoes, vodka sauce and bolognese have tomatoes. |
Sautee some chopped chicken and shallots, blister some cherry tomatoes in the oven, cook some penne al dente, then fold all together in a pan. Add chopped spinach. |