Ingredients
- 1 cup dried macaroni (or small pasta of your choice).
- 1 small (250g) head broccoli, cut into florets.
- 1 small (100g) zucchini, halved lengthways, cut into 2cm thick pieces.
- 1/2 cup frozen peas.
- 25 g butter.
- 1 small (150g) leek, finely sliced.
- 1 tablespoon plain flour.
- 1 cup full-fat milk.
- 1 teaspoon Dijon mustard.
- 1/2 cup flat-leaf parsley, finely chopped.
- 50 g grated cheddar cheese.
- sea salt and freshly cracked black pepper, to season.
- 2 cups mixed leaves.
- dressing of your choice (see note below).
Directions
- 1. Preheat oven to 200°C / 400°F / Gas Mark 6.
2. Cook pasta in a large saucepan of boiling water according to packet directions until just tender. Add broccoli and zucchini in the last 3 minutes and peas in the last 1 minute. Drain. Place in a large bowl.
3. Meanwhile, melt butter in a saucepan over medium heat. Add leek. Cook for about 2-3 minutes or until leek is tender. Add flour stirring until mixture is grainy. Remove from heat. Gradually stir in milk until smooth and combined. Return to heat and bring to the boil. Remove from heat and stir through mustard, parsley, half the cheese, salt and pepper.
4. Combine pasta and vegetables in an ovenproof dish. Pour over cheese mixture and stir well to combine. Sprinkle with remaining cheese.
5. Bake in oven for 20 minutes or until golden.
6. Divide between a plate and a lunch box. Serve both with mixed leaves.
Note
Gluten-free option: Replace the macaroni with Cooked Quinoa and the flour with gluten-free plain flour.
Dairy-free option: Use coconut milk instead of cow's milk and 1 tablespoon of savoury yeast flakes in place of the cheese.
Vegetarian Green Mac + Cheese is a tasty one to keep you and the family satisfied.
Ingredients
- 1 cup dried macaroni (or small pasta of your choice).
- 1 small (250g) head broccoli, cut into florets.
- 1 small (100g) zucchini, halved lengthways, cut into 2cm thick pieces.
- 1/2 cup frozen peas.
- 25 g butter.
- 1 small (150g) leek, finely sliced.
- 1 tablespoon plain flour.
- 1 cup full-fat milk.
- 1 teaspoon Dijon mustard.
- 1/2 cup flat-leaf parsley, finely chopped.
- 50 g grated cheddar cheese.
- sea salt and freshly cracked black pepper, to season.
- 2 cups mixed leaves.
- dressing of your choice (see note below).
Directions
- 1. Preheat oven to 200°C / 400°F / Gas Mark 6.
2. Cook pasta in a large saucepan of boiling water according to packet directions until just tender. Add broccoli and zucchini in the last 3 minutes and peas in the last 1 minute. Drain. Place in a large bowl.
3. Meanwhile, melt butter in a saucepan over medium heat. Add leek. Cook for about 2-3 minutes or until leek is tender. Add flour stirring until mixture is grainy. Remove from heat. Gradually stir in milk until smooth and combined. Return to heat and bring to the boil. Remove from heat and stir through mustard, parsley, half the cheese, salt and pepper.
4. Combine pasta and vegetables in an ovenproof dish. Pour over cheese mixture and stir well to combine. Sprinkle with remaining cheese.
5. Bake in oven for 20 minutes or until golden.
6. Divide between a plate and a lunch box. Serve both with mixed leaves.
Note
Gluten-free option: Replace the macaroni with Cooked Quinoa and the flour with gluten-free plain flour.
Dairy-free option: Use coconut milk instead of cow's milk and 1 tablespoon of savoury yeast flakes in place of the cheese.