CHEESY PASTA BAKE | RECIPES | JAMIE OLIVER
Can’t choose between cauliflower cheese or macaroni cheese? This veg-charged hybrid is a real winner. It works particularly well with leafy greens and broccoli, but feel free to mix it up with whatever veg you have available.
Total Time 30 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
- Preheat the oven 180°C/350°F/gas 4.
- Break the cauliflower and broccoli into florets.
- Cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful of cooking water.
- Remove and discard any tough stalky bits from the leafy greens, then chop into bite-sized pieces.
- Place a pan large enough to hold all the ingredients on a medium heat with the olive oil. Add the greens and cook for 3 minutes or until wilted.
- Add the white sauce, mustard (if using) and pasta and veg. Grate over the cheese and give everything a good mix, adding a splash of cooking water to loosen. Season to taste.
- Transfer to a large, deep baking tray (60x40cm).
- Tear the bread (if using) into small chunks and whiz in a food processor to chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.
- Bake for 10 minutes or until golden and bubbling.
Nutrition Facts : Calories 522 calories, FatContent 16.8 g fat, SaturatedFatContent 8.9 g saturated fat, ProteinContent 24.2 g protein, CarbohydrateContent 73.6 g carbohydrate, SugarContent 12.8 g sugar, SodiumContent 0.7 g salt, FiberContent 4.7 g fibre
CHEESY MUSHROOM OMELETTE RECIPE | BBC GOOD FOOD
Whip up a tasty omelette with this recipe
Provided by Good Food team
Categories Breakfast, Main course, Supper
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 1
Number Of Ingredients 5
Steps:
- Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the cheese and parsley.
- Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.
- Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve with oven chips and salad.
Nutrition Facts : Calories 391 calories, FatContent 33 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 0.3 grams carbohydrates, SugarContent 0.2 grams sugar, FiberContent 0.7 grams fiber, ProteinContent 22 grams protein, SodiumContent 0.9 milligram of sodium
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