Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 6 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 60grams canola spread
- 1/4 cup plain flour
- 1/2 cauliflower, cut into florets
- 2 cobs corn, kernels sliced off
- 1 cup parmesan, finely grated
- 300grams macaroni pasta
- 60grams rocket (to serve)
- 1 1/4 cup milk
- 1/3 cup tasty cheese, grated
- 250grams cottage cheese
- 400grams carrots, peeled, sliced
Nutrition per serving
2070kJ / 493Cal
2070 Kilojoules or 493 Calories
24% of daily energy intake*
Protein
25.3grams
Fat
21.0grams
Carbs
54.7grams
Sugars
13.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Cook carrot in a saucepan of boiling water for 15-20 minutes or until tender. Using a slotted spoon, transfer to a food processor. Add cauliflower to same pan and cook for 10 minutes until tender. Add corn and cook for 2 minutes. Drain. Process carrots until smooth.
Step 2 of 5
Cook pasta in a saucepan of salted boiling water until just tender. Drain and return to pan. Add cauliflower and corn and stir well.
Step 3 of 5
Meanwhile, melt spread in a saucepan over medium heat. Stir in flour. Cook for 1 minute. Remove from heat and gradually stir in milk until combined. Return to heat and cook, stirring constantly, until mixture comes to the boil. Reduce heat and simmer for 2 minutes. Set aside.
Step 4 of 5
Add carrot purée, cheese and half the parmesan. Pour mixture over pasta and stir to combine. Season. Transfer mixture to a 12-cup capacity ovenproof dish. Sprinkle with tasty cheese.
Step 5 of 5
Bake for 30-35 minutes or until golden. Serve macaroni with rocket.
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