Finely chop onions and carrots and fry until golden

Meanwhile, slice mushrooms and sauté in a separate pan until golden.

Add finely minced garlic and spinach to onion and carrot mix, and cook through, deglaze with half the stock and set aside.

Reserving a few slices of mushroom to finely chop for texture, deglaze mushroom pan with the remaining stock, add cream or milk then blend. Add the reserved chopped mushroom and other vegetables to form the sauce.

Cook stelline or orzo until soft enough for young eaters, and stir through the sauce retaining any spare sauce for freezing.