Vegetarian Mac and Cheese Loaf Recipe

Vegetarian Mac and Cheese Loaf Recipe

Ingredients

• 1 cup of gluten-free macaroni
• 1 courgette
• 120g baby spinach leaves
• 1/3 cup frozen peas
• 1/3 cup plain flour
• 4 medium-sized eggs
• ½ grated parmesan cheese
• 100g reduced-fat cheese
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• Fresh rosemary
• Salt and pepper to taste
• Olive oil

Method

1. Preheat the oven to 180°C.
2. Grease your oven dish (loaf dish) and line it with baking paper.
3. Boil your macaroni, drain it and leave it to cool down.
4. Prepare your onion and garlic, grate your courgette, and cut the fresh rosemary finely.
5. Add 1-2 tbsp of olive oil to your frying pan and on medium heat, fry the onion, garlic, courgette, spinach, and peas, and add fresh rosemary.
6. When everything has softened, transfer to a large mixing bowl.
7. Add the macaroni and mix well.
8. Add salt and pepper to taste.
9. Add flour, eggs, parmesan, and reduced-fat cheese (leave some for the topping).
10. Mix everything well and transfer to the baking tin.
11. Sprinkle the remaining cheese on top.
12. Bake in the oven at 180°C for approx. 40 mins until the mixture looks firm and golden brown.
13. When the mac and cheese loaf is ready, leave it to cool.
14. You can enjoy it warm as well as cold.
15. You can serve it on its own with some side salad or use it as a side dish for another meal.

Tips

• This is another versatile recipe.
• You can opt for different types of pasta (brown pasta and bean pasta are great healthy options).
• You can use herbs of your choice and you never know you might be inspired by this recipe so much that you create your own version of it for a Spaghetti Bolognese or Spaghetti Carbonara pasta loaf.
• This pasta loaf freezes well which makes it great for batch cooking.

Special Thanks

This recipe was inspired by my dear friend and member of the Bea Tribe, Jenny Johnson-Allan. Thank you Jenny for sharing this wonderful recipe with us.