Green Mac & Cheese

Ingredients:

- 200g whole wheat macaroni pasta, dry

- 150g Bega 50% less fat cheddar cheese, grated

- 150g silken tofu

- 150g light ricotta cheese

- 70g frozen green peas, thawed

- 100g cauliflower, steamed

- 100g broccoli, steamed

- 50g baby spinach

- 200ml extra skim milk

- 30ml light soy sauce

- 10ml Extra Virgin olive oil

- 50g sourdough bread (few days old)

- 1 tbsp lemon juice

- 3 cloves garlic, crushed

- pinch of sea salt

- handful parmesan cheese, to sprinkle on top

- 1 tbsp plain flour

- chilli flakes, to taste

 

Procedure

1) Preheating the oven to 180 degrees Celsius (fan forced).

2) Place the macaroni in a pan and cover with water. Add a pinch of salt and then place on a medium heat. Cook for 10-12 minutes until the pasta is soft. Drain once cooked.

3) Meanwhile in a separate pan add olive oil and garlic. Sautee for 2 minutes before transferring to a blender. Steam your veggies in a pan ready for the next step!

4) Add the spinach, milk, silken tofu, soy sauce, ricotta, cauliflower, broccoli, peas, lemon juice, chilli flakes and a generous pinch of salt to the blender and blend until green and smooth.

5) Pour the sauce back into the pan and add the grated cheddar cheese and flour. Heat on a low-medium heat stirring continuously until the cheese has melted and the sauce has thickened. Add extra flour if needed.

6) Stir through the cooked pasta and when fully combined empty into an oven proof dish. Blend the slice of bread until it turns into fine breadcrumbs and then combine with small drizzle of oil and a pinch of salt.

7) Sprinkle the crumbs on top of the pasta, along with the parmesan and then place the dish into the oven to bake for 25 minutes. Make sure the top is golden brown. Let cool for 5 minutes and then enjoy!

 

TIPS

Could use whatever veg you enjoy!

Could add a small squeeze of fresh lemon when serving!

 

PREP TIME

Prep | 25 mins

Cook | 25 mins

Serves | 4

 

Nutrition info:

Per serve:

Energy: 1847 kJ (441 cal)

Carbs: 49g | Protein: 29g | Fat: 12.7g