Lighter lemony pasta and spinach bake
This fantastic healthy pasta bake adds plenty of veg and flavour to a classic macaroni cheese. With spring onion and garlic in the cheese sauce, along with mustard and lemon, you can reduce the amount of cheese needed. Feel free to swap in your favourite green veg.
Each serving provides 459 kcal, 24g protein, 63g carbohydrate (of which 6.5g sugars), 11g fat (of which 5.5g saturates), 6g fibre and 0.6g salt.
Ingredients
- 300g/10½oz dried macaroni
- 200g/7oz broccoli, cut into small florets
- 100²µ/3½´Ç³ú baby spinach, any thicker stems removed
- 2 tsp olive oil
- 2 spring onions, outer leaves removed, thinly sliced
- 1 garlic clove, thinly sliced
- 1 tbsp plain flour
- 300ml/10fl oz skimmed milk
- 2 bay leaves
- 1 tsp wholegrain mustard
- 1 unwaxed lemon, finely grated zest only
- 100²µ/3½´Ç³ú cheddar or Parmesan (or vegetarian alternative), finely grated
- salt and freshly ground black pepper
- mixed salad leaves dressed with a squeeze of lemon juice and 1 tsp olive oil, to serve
Method
Preheat the oven to 200C/180C Fan/Gas 6
Cook the macaroni in boiling water for 6 minutes. Add the broccoli and cook for another 2 minutes. Turn off the heat, add the spinach and leave to stand with the lid on for 2 minutes. Drain well and set aside
Heat the oil in a heavy-based frying pan. Fry the spring onions for 2 minutes. Add the garlic and fry for another 2 minutes. Add the flour and cook, stirring all the time, for 1-2 minutes. Slowly pour in the milk, add the bay leaves and season with salt and pepper. Continue simmering for 2-3 minutes, until thickened. Remove the bay leaves.
Stir in the mustard, lemon zest and three quarters of the Parmesan, then season well.
Tip the pasta and broccoli into a shallow baking dish. Pour over the sauce and mix well. Sprinkle over the remaining cheese and bake for 15-20 minutes.
Serve with the dressed salad leaves.
