Mac'n'cheese pesto pasta with steamed greens & toasted almonds
Appliance/Function:
Equipment
- 1 Large steamer pot
- 1 Frypan
- 1 Small pot
Ingredients
Prep ingredients
- 1 broccoli
- 1 zucchini
- 20 g slivered almonds
Cook pasta & veggies
- 200 g macaroni pasta or gluten-free pasta
- 1 cup frozen peas
Sauce
- 1 tbsp olive oil
- 1 tbsp flour or gluten-free flour
- ¼ cup milk or plant-based milk
- 1 cup cheese grated
- ½ cup basil pesto
Instructions
Before you start
- Bring a large steamer pot of salted hot tap water to the boil for the pasta and veggies.
Prep ingredients
- Trim 1 broccoli into small florets. Dice the 1 zucchini into 1cm cubes. Put 20 g slivered almonds in a cold frypan over medium heat. Toast, tossing, for 3-4 minutes until evenly golden.
Cook pasta & veggies
- Cook the 200 g macaroni pasta in the bottom steamer pot of boiling water and cook according to packet directions or until al dente. When the pasta has 6 minutes of cooking time remaining, add the broccoli, zucchini and 1 cup frozen peas to the top steamer pot. Once the pasta and veggies are cooked, reserve 60ml or ¼ cup of cooking water, then drain.
Make sauce
- While the pasta and veggies are cooking add 1 tbsp olive oil and 1 tbsp flour to a small pot and whisk to combine. Gradually add ¼ cup milk, whisking as you go to remove any lumps. Grate in 1 cup cheese and continue whisking until smooth and the cheese is melted. Stir in ½ cup basil pesto. Season with salt and pepper and stir to combine.
To finish
- Add the sauce and steamed vegetables to the pasta. Gradually add the reserved cooking water, stirring constantly, until the sauce coats the pasta. Taste, then season with salt and pepper.
To serve
- Divide the mac'n'cheese pesto pasta and steamed vegetables between bowls. Sprinkle with the almonds.
Nutrition
Calories: 567kcal | Carbohydrates: 60g | Protein: 22g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 509mg | Potassium: 886mg | Fiber: 9g | Sugar: 9g | Calcium: 356mg | Iron: 3mg