

Green mac and cheese
Ingredients
- 250g cherry tomatoes
- 225g wholemeal penne
- 2 tablespoons olive oil
- 1 brown onion, roughly chopped
- 2 cloves garlic, crushed
- 2 teaspoons dried mixed herbs
- 400g baby spinach leaves, plus extra to garnish
- 1 cup mozzarella, shredded
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Instructions
1 Preheat oven to 200°C. Line a baking tray with baking paper. Place tomatoes on prepared tray and roast for 10 minutes or until softened.
2 Meanwhile, cook pasta according to packet instructions. Drain, reserving 1½ cups liquid.
3 Heat oil in a large saucepan over medium heat. Add onion, garlic, dried herbs and freshly ground black pepper and cook for 5 minutes or until onion is softened. Add spinach and cook for 3 minutes or until wilted. Add reserved pasta water. Using a handheld blender, blend until combined and smooth.
4 Return pasta to pan, stirring well to coat in green sauce. Transfer pasta mixture to an ovenproof dish, top with cheese and roasted tomatoes, then bake for 5 minutes or until cheese is melted and golden. Serve green mac and cheese garnished with extra spinach.
Nutrition Info (per serve)
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Calories 401cal
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Kilojoules 1675kJ
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Protein 17.5g
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Total fat 17.3g
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–Saturated fat 6g
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Carbohydrates 37.9g
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–Sugars 3.5g
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Dietary fibre 10.9g
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Sodium 263mg
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Calcium 371mg
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Iron 5mg
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