Yummy recipes you're allowed to eat.

Just made up a recipe myself, then wrote it out for a client with intellectual disabilities, so it's a detailed description .

It's pasta with a carrot sauce instead of tomato sauce "something different for once". It sounds weird but it's really tasty. Even my one-year-old daughter loves it!

Carrot pasta Serves 4.

You need:
1 kg carrots
1 zucchini
250 g mushrooms
Fresh ginger 2 slices of 0.5 cm
Rosemary (fresh or dried)
Stock cube
500 g minced meat
Minced meat herbs (or season the minced meat yourself)
Dried Italian herbs
Pepper
Salt
(Vegetable) pasta (75 to 100 grams per person)
Splash of soy sauce

How to make it:
Season the minced meat with minced meat herbs (or e.g. with pepper, salt and ginger) and roll it into balls. Brown the balls. Once they're done, set them aside. I put them on a plate with kitchen paper so the fat drains off.

Peel the carrots and cut them into small pieces. Put them in a wok pan together with the ginger, rosemary, pepper and salt. Pour in a full glass of water and let it simmer on medium heat with the lid on for 30 minutes. Meanwhile, you can cut the zucchini and mushrooms into pieces.

When the carrots are soft, it's ready, otherwise let it stand a little longer. Blend the carrots finely so you have a carrot puree with a blender or hand mixer.
Sauté the zucchini and mushrooms briefly with some pepper and salt and add the carrot puree. Add a decent glass of water; if you find the sauce too thick, you can add a bit more water. Add the stock cube to the sauce, a splash of soy sauce, a little pepper and salt, and a tablespoon of Italian herbs. Add the meatballs to the sauce.
Let the sauce simmer for a quarter of an hour on low heat. Meanwhile, cook the pasta.

Once the pasta is done, you can mix it with the sauce, though I prefer to serve it separately.

Enjoy!

Interesting, I didn't know you had to ask for so much advice there.

What do you mean, Madelene?

No worries, mom mouse.
I was at the wrong spot with my answer. It had to be somewhere else.