Cauliflower, Carrot and Corn Macaroni Cheese

• Bring a pot of water to the boil and cook the carrot for 15-20 minutes until tender
• Remove the carrots with a slotted spoon and add the cauliflower and spinach to the pot to cook for 8-10 minutes until tender. Then drain off the water
• At the same time cook the pasta in a pot of boiling water for 8-10 minutes or until just tender, drain off the water and add the cauliflower and corn to the pot
• While the vegetables and pasta are cooking, put the carrots into in a food processor and process until smooth. You could also use a blender or stick blender
• Preheat the oven to 180°c
• Melt the olive oil spread in a small saucepan over a medium heat. Stir in the flour and cook for 1 minute. Remove from the heat and slowly pour in the milk, stirring all the time until everything is combined. Place the pan back on the heat and simmer for 2 minutes
• Combine the carrot puree, cauliflower, spinach, corn, pasta, milk and flour mixture, cottage cheese, and half of the tasty cheese together and pour it all into a large oven proof dish. Sprinkle the breadcrumbs and remaining cheese on top
• Bake for 30- 35 minutes or until golden

• Try parmesan cheese on top

Nutrition information (per serve):

• Energy (2089kJ)
• Protein (25.3g)
• Total fat (12.2g)
• Saturated fat (4.6g)
• Carbohydrate (67.6g); Starch (50.5g), Sugars (17.1g), Added sugars (0g), Free sugars (0g)
• Dietary fibre (9.3g)
• Sodium (570mg)
• Calcium (343mg)
• Iron (2.1mg)