I made this recipe by chance one day – it all started with trying to sneak little A some more milk. She’s at a weird phase where she likes regular people food and detests milk, so we’ve been getting creative with recipes to give her what she wants, but also what she needs. I started with the idea of making her creamed spinach and corn and it tasted so good, I knew it would be delicious with pasta. I made a few iterations before landing on this one!

It’s a super easy recipe for the spring that will only taste even better when all the ingredients are fresh from the garden this summer! You can always make this a vegan recipe by swapping the milk for coconut or cashew milk. I like cashew milk because it doesn’t have much of a flavor on it’s own. Or you can leave it out altogether and replace with extra virgin olive oil for the flavor and fat.