Give this family favourite a feel-good makeover with a few clever ingredient swaps and hidden veg. It’s perfect for any night of the week.
Serves66
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
400g chickpea pulse pasta
500g cauliflower, finely chopped
2 large zucchini, finely chopped
4 celery sticks, finely chopped
1 leek, pale section only, thinly sliced
2 garlic cloves, crushed
150g light cream cheese, chopped
2/3 cup (80g) shredded light tasty cheddar
1/4 cup (20g) finely grated parmesan
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat grill on high. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1 cup (250ml) of the cooking liquid.
Step 2
Meanwhile, heat a large non-stick frying pan over medium heat. Add the cauliflower, zucchini, celery, leek, garlic and 2 tbs water and cook, stirring occasionally, for 10 mins or until the vegetables soften.
Step 3
Add the cream cheese, half the cheddar, half the parmesan and the reserved cooking liquid to the vegetable mixture. Cook, stirring, until the cream cheese melts. Add the pasta and toss to combine. Transfer to a 12-cup (3L) ovenproof dish. Sprinkle with remaining cheddar and parmesan. Cook under the grill for 5 mins or until the cheese melts and is golden. Season with pepper.
