Macaroni cheese with green veges
- 300g macaroni pasta
- 2 cups green beans, trimmed, chopped
- 1 cup frozen peas
- 3 spring onions, chopped
- 3 cups trim milk
- 2 tablespoons cornflourcornstarchX
- ½ cup freshly grated parmesan
- 4 cups salad greens
- 3 tablespoons balsamic dressing (made with 2 parts balsamic vinegar to 1 part olive oil)
1 Cook macaroni following packet directions. Add beans and peas in the last 2 minutes of cooking. Drain pasta and vegetables. Return to pan and cover to keep warm.
2 Meanwhile, spray a medium-sized saucepan with oil. Cook onions over a medium heat for 2 minutes or until softened. Whisk together milk and cornflour until smooth then pour into saucepan while stirring. Cook, stirring, for 3-4 minutes or until thickened.
3 Remove from heat. Stir in parmesan, pasta and vegetables. Serve with salad and balsamic dressing.
Nutrition Info (per serve)
Total fat 11g
Saturated fat 3g
Dietary fibre 7g
Make it gluten free: Use gluten-free pasta and check cornflour is gluten free.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us