A yummy cheesy pasta – loaded with veggies
Ingredients
2 fillets salmon
200g pasta – I used Oriecchette this time – but you can use penne or macaroni – you choice
1 carrot – grated
1 mushroom finely diced
75g broccoli finely chopped
1.5 cups grated cheddar cheese
1 big tablespoon unsalted butter
1 big tablespoon plain flour
300ml milk
Method
Put the salmon on a baking tray – drizzle with olive oil and bake at 180degrees for 15 minutes – set aside.
Cook the pasta – making sure it’s nice and soft.
Put the butter in a pan over a medium heat and once melted add the flour – and whisk until combined then slowly add the milk – whisking as you go. Continue to slowly add the milk and whisking until you’ve used up all the milk. Take off the heat and add the cheese.
Put drained pasta, carrot, mushrooms, broccoli and sauce into a bowl and mix well.
Put in a baking dish and bake on 180 degrees for 20mins or until it’s browned on top.
Pop into Wean Meister freezer pods and serve and freeze.
