Serves = 4
- 500g pumpkin (butternut works best)
- 250g (1punnet) cherry tomatoes
- 100g cottage cheese
- 50g lite tasty shredded cheese
- ½ cup of cashews (raw)
- 1 tbsp (7g) smoked paprika
- 250g macaroni pasta
- 1 tsp extra virgin olive oil
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Pumpkin Mac N' Cheese
Finally, a mac n’ cheese that your body will thank you for!
35
mins
8
ingredients
$2.55
/ person
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Ingredients
It’s this easy
- Remove any skin from the pumpkin and dice up into small cubes (~2cm).
- Boil or microwave the pumpkin for approx. 20 mins or until soft. Allow to cool for 5 mins.
- While the pumpkin is cooking, bring a pot of water to the boil and add the pasta. Cook for 8-10 minutes or until cooked through. Set aside to cool.
- Cut cherry tomatoes in half. Heat olive oil in a small frypan and add the cherry tomatoes. Cook for 3 minutes or until shrivelled.
- Add the pumpkin, cottage cheese, tasty cheese, cashews and paprika to the blender. Blend to a puree consistency.
- Add blended ingredients and cherry tomatoes to the pasta and stir through. Enjoy!
Tweaks
- Stir through some baby spinach leaves at the end to increase the veggie content and add a pop of colour.
Notes
Fun tips about this recipe:
Cottage cheese has a very low fat content, making this an excellent source of protein for vegetarians. Replacing cheese with pumpkin is also an easy way to include more veg in your day, and makes this recipe a low kilojoule alternative to the traditional; mac n’ cheese.
Nutrition information (per serve):
- Energy (1910 kJ)
- Protein (20.5g)
- Total Fat (13.9 g)
- Saturated Fat (4.0 g)
- Carbohydrate (57.8 g), (Starch (47.8 g), Sugars (10.0 g), Added sugars (0g), Free Sugars (0g))
- Dietary Fibre (7.1 g)
- Sodium (230mg)
- Calcium (185mg)
- Iron (2.7mg)
