Cheesy Baked Pasta with Hidden Veg
Dinner · Italian · Ready in 45 min · Serves 2
Kid-friendly baked pasta with hidden vegetables blended into cheese sauce, topped with golden crust.
Per serving
- Calories
- 420
- Protein
- 18 g
- Carbs
- 48 g
- Fat
- 16 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron25%
- Vitamin D3%
- B1242%
- Zinc44%
- Magnesium46%
- Omega-324%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 200 g Whole wheat penne
- 80 g Carrot (chopped)
- 80 g Zucchini (chopped)
- 200 ml Milk
- 100 g Cheddar cheese (grated)
- 20 g Butter
- 15 g Whole wheat flour
- 30 g Panko breadcrumbs
Method
- 1
Bring salted water to boil. Cook penne until al dente. Drain and set aside.
- 2
Steam chopped carrot and zucchini for 8 minutes until soft. Blend with milk until smooth.
- 3
In a saucepan, melt butter, whisk in flour to form roux, then slowly add vegetable-milk mixture. Simmer for 5 minutes. Stir in grated cheese until melted.
- 4
Mix cooked pasta with cheese sauce. Transfer to a baking dish. Sprinkle panko breadcrumbs evenly over top.
- 5
Bake at 180°C (350°F) for 20 minutes until breadcrumb topping is golden brown and cheese is bubbling at edges. Let cool for 5 minutes before serving.
