Veggie pasta bake recipe for 4 people, takes only 30 mins; recipe has rapeseed oil, wholemeal flour, milk, ground nutmeg, macaroni, runner bean, green bean, mature cheddar, pumpkin seeds and salad.
Green bean mac 'n' cheese
Course: Veggie pasta bake
Servings
4
servings
Prep time
5 mins
Ingredients
- Runner Bean: 185g pack sliced runner beans
- Milk: 500ml milk
- Green Bean: 220g pack fine green beans
- Rapeseed Oil: 2 tbsp rapeseed oil
- Ground Nutmeg: 1 tsp ground nutmeg
- Salad: peppery salad (such as rocket & watercress), to serve (optional)
- Pumpkin Seeds: 25g pumpkin seeds
- Wholemeal Flour: 3 tbsp wholemeal flour
- Mature Cheddar: 140g mature cheddar, half chopped, half grated
- Macaroni: 350g macaroni (or other pasta tubes)
Directions
- Put the oil in a medium saucepan over a medium heat, add the flour and stir well. Still stirring, slowly pour in a little of the milk and mix well until smooth. Add a little more milk, repeating until all the milk has been added and you have a smooth sauce. Stir in the nutmeg, season, then take off the heat while you cook the pasta.
- Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the macaroni and boil for 8 mins. Add the runner beans and green beans, and boil for a further 3 mins.
- Drain the pasta and the beans, and tip into a large gratin dish. Pour over the prepared sauce and tuck the chopped cheese in among the pasta, then top with the grated cheese and pumpkin seeds. Bake for 10-15 mins or until the top is bubbling and golden. Serve with a peppery salad, if you like.
