Roasted garlic and pumpkin macaroni

Serves: 4
Time to make: 35 mins
( Hands-on time: 10 mins )

Total cost: $ 12.00 / $ 3.00 per serve

(at time of publication)

Ingredients

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

Instructions

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)

Kilojoules 2010kJ

Calories 479cal

Protein 23g

Total fat 9g

–Saturated fat 5g

Carbohydrates 75g

–Sugars 13g

Dietary fibre 7g

Sodium 270mg

Calcium 400mg

Iron 2mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.