Ingredients:
100g pasta (of choice) ideally macaroni but any will work
75g broccoli (fresh or frozen)
1 tbsp butter or use dairy free butter
1 and half tbsp flour spelt or whole wheat
180ml whole milk or plant based milk of choice
120ml low sodium/no salt vegetable stock
1 tsp garlic powder
1/4 tsp black pepper
1/2 tsp paprika
Method:
1. Boil or steam the broccoli florets until soft, about 5 minutes for fresh and 3 minutes for frozen and then drain. cut the broccoli
into small pieces.
2. Cook the macaroni according to the packet instructions.
3. while pasta is cooking, make your sauce. Melt the butter in a pan, over a medium heat. once melted add the flour to form a roux,
stir for 1-2 minutes.
4. Then add the milk and stock, a little bit at time and stir continuously.
5. Turn the heat down to low and add the garlic, black pepper and paprika. Stir to combine.
6. Stir in the grated cheese until melted.
7. Add the cooked pasta and broccoli florets and stir until even coated. Serve and
BUON APPETITO!
* Suitable from 6 months
* This can be stored in the fridge in an airlight container for 3 days. Reheat on the stove, you will need add some extra milk when
reheating. Or you can freeze this for up to 1 month!