1 (16 ounce) box spinach fettuccine
2-3 large cloves garlic, minced
1/2 teaspoon olive oil
2 cups nondairy milk (I use soy)
1 1/2 tablespoons cornstarch
salt and pepper, to taste
2 cups vegetables, steamed or frozen and microwaved and chopped (my daughter likes broccoli and carrots)
1. Cook pasta according to package directions. Add oil and garlic to sauce pan and cook on low heat until garlic is fairly soft.
2. Add milk to pan and quickly mix in corn starch before milk heats up (it will be difficult/impossible to mix in once it does).
2. Season to taste. Stir constantly until thickened to desired consistency. Add veggies and serve on top of cooked pasta.
Very simple, not terribly gourmet, but my two year old is obsessed with the stuff. It's very quick and requires little brain function to master. I can do the whole thing in ten minutes (other than throwing a pot of water on to boil for the pasta) with infant in arm and toddler attached to my leg if I use pre-cut veggies.