This better-for-you mac 'n' cheese uses Greek-style yoghurt instead of cream and adds herbs and lemon zest for a fresh take on an old fave
Prep: 15 min
Cook: 35 min
Serves: 6

Ingredients​

• 2 cups Gluten Free elbow pasta
• 1 tbsp extra virgin olive oil
• 4 green onions, sliced
• 2 garlic cloves, crushed
• 1 large bunch English spinach, trimmed, roughly shredded
• 1 1/2 cups Greek Style Yoghurt
• 2 tbsp plain flour
• 1 tbsp finely grated lemon rind
• 1/4 cup roughly chopped fresh dill, plus extra to serve
• 1/4 cup grated tasty cheese
• 1/4 cup grated parmesan

Method​

• Step 1
  Preheat oven to 190C/170C fan-forced.
• Step 2
  Cook pasta in a large saucepan of boiling water, following packet directions until tender. Drain well. Return to pan.
• Step 3
  Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion for 2 minutes or until just starting to soften. Add garlic. Cook for 1 minute or until fragrant. Add spinach. Cook, stirring occasionally, for 3 to 4 minutes or until wilted. Add to pasta. Toss to combine.
• Step 4
  Whisk yoghurt and flour in a bowl until well combined. Season well with salt and pepper. Stir in lemon rind and dill. Add to pasta mixture, stirring well to coat. Spoon mixture into a 6-cup-capacity ovenproof dish. Sprinkle with combined tasty and parmesan cheese. Bake for 20 to 25 minutes or until cheese is melted and golden. Sprinkle with extra dill. Serve immediately.

Enjoy!

Image and Recipe by Taste​

 

[Littleboy8]

Yummo apart from the onions that’s my kind of pasta dish thanks.