Parmesan Panko Pasta 🧀🍝

Here's our Parmesan Panko Pasta recipe for babies 12 months and above. Omit panko breadcrumbs if your babies aren't familiar with crunchy texture yet. View this link for video instructions! 

Ingredients (serves 1 adult, or 2 toddler servings):

FOR PANKO TOPPING
1 tbsp Olive oil
1 tbsp unsalted butter
1 cup Japanese breadcrumbs
2 tbsp Parmesan (grated)
1 tsp parsley flakes


FOR CREAMY PASTA
1 cup dried pasta
1 tbsp Olive oil
1 tbsp unsalted butter
2 small tubs Chicken Anya Meals essence
2 tbsp Parmesan (grated)
1/2 cup frozen corn kernels
2 pcs frozen spinach 
1/2 cup fresh pasteurized full cream cow's milk
1 tsp garlic powder
1 tsp Italian seasoning
Black pepper to taste

Method:
1. Bring pasta to a boil according to package instructions. Drain and set aside. Meanwhile, prepare ingredients for Panko topping.
2. Heat olive oil and unsalted butter over medium heat, add Panko, toss till all oil is absorbed. Add parsley flakes, grated parmesan and toss continually till golden brown and set aside.
3. Heat remaining oil and butter for pasta. Add frozen corn, Italian seasoning, garlic powder and black pepper. Sauté till cooked.
4. Add milk. Once simmering, add frozen spinach and Chicken essence. Toss till spinach is mixed in and mixture is simmering.
5. Add pasta, mix well.
6. Serve with Parmesan Panko and a drizzle of extra virgin olive oil. Enjoy!