Mild Macaroni with Peas and Carrots for Pregnancy

During the early weeks of pregnancy, your appetite can be unpredictable and your stomach might feel quite sensitive. This gentle pasta dish with mild vegetables and a light cream sauce is comforting and provides easily digestible energy. The ingredients are simple and quick to prepare.

Ingredients

• 250 g macaroni or small shell pasta (whole wheat if tolerated well)
• 150 g frozen peas
• 2 medium carrots
• 1 small onion
• 1 tablespoon canola oil or butter
• 200 ml vegetable broth
• 100 ml heavy cream or a plant-based alternative (pasteurized)
• A pinch of salt, a dash of nutmeg, and mild herbs of your choice

Preparation

1. Boil the pasta according to the package instructions in lightly salted water.
2. Peel the carrots and cut them into small cubes.
3. Finely chop the onion and sauté it in a pot with the oil or butter until translucent.
4. Add the diced carrots and the frozen peas to the pot.
5. Pour in the vegetable broth and let everything simmer gently for about five minutes.
6. Stir in the cream and season the sauce with a little salt and nutmeg.
7. Mix the drained pasta directly into the warm sauce.

Good to know

This dish stores beautifully in the fridge for the next day. You can easily swap the vegetables if you prefer zucchini or broccoli right now.

When things feel difficult

If you are experiencing strong nausea, you can simply leave out the onion and cream. A bowl of plain pasta with a little butter and soft-boiled carrots is often a comforting alternative for a sensitive stomach.

Note

If you have questions about your nutrition during pregnancy or if you experience persistent discomfort, please reach out to your OB/GYN or midwife.