178kcal
3g
4g
1g
3g
8g
23g
106mg
- 140g / 5oz frozen Frozen chopped spinach
- 500ml / 16fl oz Milk
- 100g / 3.5oz grated Grated cheddar
- 1 tbsp Unsalted butter
- 2 tbsp Cornflour
- 250g / 9oz Dried macaroni
- freshly ground Freshly ground black pepper
1. Boil a pan of water and cook 250g / 9oz dried macaroni according to packet instructions.
2. In a microwaveable jug, add 140g / 5oz frozen chopped spinach and 500ml / 16fl oz milk. Cook for 3 minutes until the spinach is nearly defrosted and the milk is slightly warmed.
3. In a hot frying pan, melt 1 tbsp unsalted butter and add 2 tbsp cornflour. Stir and cook for a minute, then gradually add the spinach milk, whisking continuously.
4. Stir until the sauce thickens, then remove from heat. Add freshly ground black pepper and 100g / 3.5oz grated cheddar. Stir to melt the cheese into the sauce.
5. Add the drained, cooked pasta to the sauce, stir and serve.
19% of RDI
72% of RDI
4% of RDI
1% of RDI
1% of RDI
72% of RDI
28% of RDI
To use fresh spinach, finely chop three handfuls of spinach and add to the sauce in the pan at the same time as the grated cheese. Optional ingredients include nutritional yeast, dairy-free spread, or coconut oil.
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