Informations supplémentaires
35 min.
|
754 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of water to a boil. Cut the broccoli and onion into pieces. Chop the garlic and parsley.
2. Cook the pasta
Cook the pasta in the boiling water for 8-10 minutes until tender. Keep 1/3 2P | 1/2 3P cup of the cooking water then drain.
3. Cook the vegetables
Heat a generous drizzle of oil in a large skillet over medium-high heat. Cook the broccoli, onion and garlic for 4-6 minutes until the broccoli is tender. Add salt and pepper. Add the spinach and green peas and cook 2-3 minutes. Remove from the pan and place in a food processor. Pulse until the vegetables turn into a puree.
4. Prepare the sauce
Heat 1 2P | 2 3P tbsp. of butter in the skillet over medium-high heat. When the butter is foaming, add the flour, mix and cook 1 minute. Add 200 2P | 300 3P ml of milk and the cooking water and mix until it becomes a thick sauce. Add the cheeses and the vegetable puree and mix over medium heat.
5. Add the pasta
Add the cooked pasta to the cheese sauce. Mix. Adjust the seasoning to taste.
6. Plate your dish
Serve the pasta and garnish with fresh parsley. Bon appétit!
180gMacaroni
150gMild Cheddar
200gMilk 2%
10gAll-Purpose Flour
40gBaby Spinach
1unitBroccoli
60gGreen Peas
0.5unitYellow Onion(s)
0.5unitFresh Italian Parsley
2unitGarlic Clove(s)
20gGrana Padano Cheese
What you need
754 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
86g
29%
fat
29g
45%
cholesterol
85mg
28%
fiber
6g
24%
protein
37g
saturated
16g
80%
sodium
661mg
28%
sugar
13g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg