High-Protein Vegetarian Dinner Skillet Recipe

About this recipe

A hearty and protein-packed vegetarian dinner featuring macaroni, colorful vegetables, and a creamy cheese sauce, perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 125G Daylesford Organic Brandy Butter
• 1 Kg Carrots - 1kg
• 1 stick Organic Celery Stick
• 1kg 1kg Green Pepper
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Cathedral City Mature Cheddar Cheese
• 450G Northern Pasta Co. Fusilli, 450G
• 1 Piece Red Bell Pepper, 1pcs | Gopuff

Instructions

1. 1. Cook 200 g macaroni according to package directions until al dente. Drain thoroughly and set aside.
2. 2. In a large skillet, melt 2 tbsp butter over medium heat.
3. 3. Add 1/2 cup diced carrot, 1/2 cup diced celery, 1/2 cup diced green pepper, and 2 tbsp diced onion to the skillet. Cook over low heat, stirring occasionally, until the vegetables are crisp-tender, about 5-7 minutes.
4. 4. Reduce the heat to low and add the cooked macaroni to the skillet. Stir to combine.
5. 5. Stir in 2 tbsp butter and 1/4 cup milk, mixing well to coat the macaroni and vegetables.
6. 6. Sprinkle 1/2 cup shredded cheddar cheese over the mixture and stir until the cheese is fully melted and blended into the sauce.
7. 7. Add 1 tbsp diced pimento and gently mix to distribute evenly. If needed, return the skillet to very low heat and stir until the mixture is heated through.
8. 8. Serve the dish warm, garnished with additional cheese or fresh herbs if desired.