One pot veggie mac 'n' cheese (for two)
2 serves
10 m
20 m
Ingredients
- 1 teaspoon olive oil
- ½ onion, finely chopped
- 175 g diced, peeled, pumpkin
- 125 g small wholemeal pasta spirals
- 1 cup milk
- ¾ cup reduced salt vegetable stock
- 1 zucchini, grated
- ½ cup grated tasty cheese
Method
Step 1
Heat oil in medium saucepan over medium-high heat. Add onion. Cook, stirring for 2-3 minutes, until light golden. Add pumpkin and 1 tablespoon water. Cook, stirring, for a further 3 minutes.
Step 2
Stir in pasta, milk, stock and ¼ cup hot water and bring to a simmer. Reduce heat and simmer, uncovered, stirring occasionally, for 8 minutes.
Step 3
Stir in zucchini. Simmer, stirring occasionally, for a further 2-3 minutes, until pasta is tender and sauce is thick and creamy.
Step 4
Remove from heat, gradually add cheese, stirring until melted between additions. Season with freshly ground pepper.
Tips
- For a shortcut, buy packaged diced pumpkin from the fresh fruit and vegetable section in major supermarkets.
- Adding cheese gradually, off the heat, prevents mixture separating.
- Serve with a crisp garden salad on the side for extra veggies.
- Replace wholemeal pasta spirals with any type of small wholemeal pasta.
