Roasted garlic and pumpkin macaroni
- 6 cloves garlic, unpeeled
- 700g peeled, deseeded pumpkin, cut in 2.5cm pieces
- 1 red capsicum, sliced
- 300g macaroni pasta
- 1 tablespoon reduced-fat spread
- 2 tablespoons flour
- 2 cups trim milk
- ⅔ cup freshly grated reduced-fat cheddar cheese
1 Preheat oven to 180°C. Place garlic, pumpkin and capsicum on a baking tray. Bake for 15 minutes or until tender. Remove and set aside to cool.
2 Meanwhile, in a large saucepan cook pasta following packet directions until tender. Drain.
3 Melt spread in a medium-sized pan over a medium heat. Add flour and cook for 30 seconds. Gradually whisk in milk until smooth. Bring to the boil then whisk for 5 minutes or until mixture thickens.
4 Remove from heat. Squeeze garlic from skins and discard. Add garlic to sauce along with pasta and half of the cheese. Stir to coat.
5 Spoon pasta mixture into a 2L-capacity ovenproof dish. Gently stir in pumpkin and capsicum. Sprinkle with remaining cheese. Grill for 5-7 minutes or until golden then serve.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 5g
Dietary fibre 7g
Make it gluten free: Use gluten-free pasta and use rice flour instead of wheat flour.
This recipe freezes well — for up to 2 months. When ready to use defrost in fridge and bake for 15-20 minutes.
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