Cheesy vegetable pasta bake

3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5 3 rating(s)
Cheesy vegetable pasta bake

A veg-packed twist to a cheesy family favourite

40 minutes

Serves 4

Aliya Porter

Recipe by: Aliya Porter | Registered Nutritionist

Macaroni cheese has always been a favourite in our house. My version of this cheesy classic contains 2 of your 5 a day in each portion and has all the yumminess you would expect from a warming bowl of macaroni cheese. It’s made with wholemeal fusilli for extra fibre too.

This recipe is from our Eat Move Learn programme helping kids to eat healthily and stay active.

> See all our recipes suitable for young cooks

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Two hands - one large, one smallSuitable for young cooks

Aliya Porter

Recipe by: Aliya Porter | Registered Nutritionist

Macaroni cheese has always been a favourite in our house. My version of this cheesy classic contains 2 of your 5 a day in each portion and has all the yumminess you would expect from a warming bowl of macaroni cheese. It’s made with wholemeal fusilli for extra fibre too.

This recipe is from our Eat Move Learn programme helping kids to eat healthily and stay active.

> See all our recipes suitable for young cooks

> Get a free copy of the cookbook this recipe is from

Two hands - one large, one smallSuitable for young cooks

Ingredients

  • 200g carrot, peeled and diced
  • 400g wholemeal fusilli
  • 25g plain flour
  • 300ml semi-skimmed milk
  • 1 teaspoon Dijon mustard
  • 90g ‘lighter’ or reduced-fat cheddar cheese, grated
  • 25g hard cheese, finely grated
  • 250g sweetcorn (tinned and drained, or frozen)
  • 200g frozen peas
  • Black pepper (to taste)
  • 30g wholemeal breadcrumbs
  • 2 medium tomatoes, thinly sliced

CALORIES: 621

FAT: 12.6g

5 A DAY: 2

SALT: 0.8g

SUGAR: 17.6g

Method

  1. In a pan of boiling water, boil the carrots until soft. Once cooked, drain keeping 1 tablespoon of the cooking water, then in a bowl mash the carrot with the cooking water and set aside.
  2. Cook the pasta, according to packet instructions.
  3. Meanwhile, in a bowl mix together the flour and 2 tablespoons of the milk until smooth. Gradually add the remaining milk and mix thoroughly to remove the lumps.
  4. Place the milk and flour mixture into a pan and heat over a low heat, whisking constantly.
  5. When the sauce starts to thicken, add the mustard, most of the cheddar, parmesan, vegetables, black pepper and 2 tablespoons of water from the pasta and mix until well combined and hot.
  6. When the pasta is cooked, drain, then stir the sauce into the pasta.
  7. Transfer the saucy pasta into an ovenproof dish, top with breadcrumbs, tomatoes and remaining cheddar and bake under a medium preheated grill for 5 minutes. Serve immediately.

Cook the carrot when you are cooking for a meal the day before and mash them ready for this quick meal.

Children can help with mashing the carrot, grating the cheese using a box grater, measuring out ingredients, mixing the flour and milk and whisking the sauce (with supervision).

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