Broccoli and cauliflower pasta
For a speedy meal, this recipe can be prepared earlier in the day and cooked in the oven later (ensure it is refrigerated in the meantime).
Chef
Ingredients
150g dried pasta β any shape
200g broccoli florets, fresh or frozen
200g cauliflower florets, fresh or frozen
200g cream cheese
Black pepper
1 teaspoon dried mixed herbs
15g strong cheddar, grated
30g breadcrumbs
Method
-
Step 1
Preheat oven to 165Β°C. Bring a pan of water to the boil and add the pasta, cook for 5 minutes. Add the broccoli and cauliflower into the pan and cook for a further 8 minutes or until all cooked, then drain.
-
Step 2
Mix the black pepper and dried herbs into the cream cheese in a bowl.
-
Step 3
Tip the pasta and vegetables into a baking dish and stir in the cream cheese mix. Sprinkle with breadcrumbs and cheddar cheese. Cook for 30 minutes until golden brown.
-
Step 4
Remove from oven and rest for 5 minutes before serving.
Food facts
The pasta is the main source of carbohydrate in this main meal. The value has been provided for those who have been trained in insulin adjustment.
This dish is low in potassium, because the quantities per person have been carefully measured. If you have been advised to follow a low potassium diet ensure you keep to the quantities stated. This recipe is low in phosphate, however does contain some phosphate, therefore, if you have been prescribed a phosphate binder ensure you take them with this dish.
Protein is provided by the cheddar and cream cheese. To reduce the protein, you could use vegan alternatives that are often lower in protein than dairy sources.
For a speedy meal, this recipe can be prepared earlier in the day and cooked in the oven later (ensure it is refrigerated in the meantime). Leftovers keep in the fridge for 2 days.