Macaroni cheese with green veges

This simple vegetarian macaroni cheese with green veges pasta dish is packed with goodness and is a bit of a hero – great for lunch or dinner, fills you up and tastes great!

Serves: 4

Time to make: 15 mins

Ingredients

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300g macaroni pasta

2 cups green beans, trimmed, chopped

1 cup frozen peas

3 spring onions, chopped

3 cups skim 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)

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Instructions

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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.

Variations

Make it gluten free: Use gluten-free pasta and check cornflour is gluten free.

Nutrition Info (per serve)

Calories 492 cal

Kilojoules 2060 kJ

Protein 25 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 70 g

Sugar 16 g

Dietary fibre 7 g

Sodium 200 mg

Calcium 470 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.