This dish is predominantly plant based, using minimal dairy (cheese only).

Approximate Nutrition per servicing: Calories 619, Fat 25.1g, Saturates 12g, Sugars 12g, Salt 0.9g, Protein (plant based, plus cheeses) 28g, Carbs 75g, Fibre 6g

Serves 6-8 people

1 Large Leek  
4 Cloves Garlic  
400gm Long Stemmed Broccoli  
4 Small Zucchini 
1 Baby Cabbage 
2 tbs Olive Oil   
Bunch Fresh Thyme  
2 tbs Stone Ground White Flour  
1 can coconut milk  
450gm Gluten Free Dried Macaroni  
30gm Grated Parmesan  
80gm Mature Cheddar Cheese  
80gm Pecorino Cheese  
100gm baby spinach  
50gm Almond flakes 
Preheat the oven to 180 degrees
In Sauce pan with 2 tbs Olive oil place all prepared veg, sliced leek, zucchini, baby cabbage, garlic and broccoli (keep the florets for after).
Stir over medium heat, strip in the fresh thyme, stir and turn often till all veg is slightly cooked and soft, approximately 15 minutes, stir in the heaped tbs stone ground white flour, followed by the can of coconut milk, simmer for 10 mins, watch for thickening to your personal consistency. take off heat when ready.

Meanwhile add your packet of gluten free dried macaroni to you pot of boiling salted water, cook until al dente. Grate the mature cheddar and pecorino cheese in with the Veg (sauce) mix well and then wizz in your food processor adding raw baby spinach, process until as smooth as you desire. Season to your taste with salt and pepper. Stir through the pasta and add broccoli florets, if sauce not adequate, add additional coconut milk. Transfer to adequate sized dish, grate the balance of the cheeses over the meal, skater the almond flakes, bake until beautifully golden brown. Do not over bake, to avoid the meal going dry.

Sever with Avo Salad.

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