Cheesy Vegetable Protein Pasta Recipe

About this recipe

A hearty and protein-packed vegetarian dinner featuring tender pasta, vibrant vegetables, and a creamy cheese sauce. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 450G Pack'D Organic Broccoli Florets
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Cathedral City Mature Cheddar Cheese
• 100G Pommery Espelette Pepper Mustard, 100G
• 450G Northern Pasta Co. Fusilli, 450G
• - Knorr Stock Pot Vegetable
• - De Cecco Pasta Penne Rigate
• 38G Schwartz Cheddar Cheese Sauce Mix

Instructions

1. 1. In a 4-quart saucepan, bring water to a boil and cook 1 1/2 cups macaroni according to package directions.
2. 2. During the last 5 minutes of cooking, add 2 sliced carrots and 1 cup broccoli flowerets to the boiling pasta.
3. 3. Drain the pasta and vegetables and set aside.
4. 4. In the same saucepan, combine 1 can cream of celery soup, 1/2 cup milk, 1/2 cup shredded cheddar cheese, and 1 tablespoon mustard over low heat. Stir frequently until the cheese melts and the sauce is smooth.
5. 5. Add the cooked macaroni and vegetables to the sauce. Stir well to coat everything evenly.
6. 6. Heat the mixture through, stirring occasionally, for about 3-5 minutes.
7. 7. Serve hot and enjoy a protein-rich vegetarian dinner.