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Mac 'n' veg slices

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Prep time
10 mins

Cooking time
30 mins

Effort
Medium effort

Serves
4

  • 100g macaroni
  • 1 tsp vegetable oil
  • 1 pepper, any colour, deseeded and chopped
  • 1 small courgette, grated
  • 100g frozen peas (or sweetcorn)
  • 4 eggs
  • 2 tbsp semi-skimmed or 1% fat milk
  • 50g grated reduced-fat cheddar
  • 2 tsp dried mixed herbs
  • 1 pinch ground black pepper
  • Salad, to serve

1

Cook the macaroni in boiling water for 10-12 minutes, until just tender. Rinse with cold water to cool it quickly, then drain thoroughly.

You could use cooked potatoes instead of pasta. You'll need about 225g, chopped into chunks.

2

Heat the vegetable oil in a non-stick frying pan and stir-fry the pepper for 3-4 minutes. Remove from the heat and add the courgette and frozen peas or sweetcorn. Add the macaroni and mix well.

3

Beat the eggs and milk together, then stir in the reduced-fat cheese and dried herbs. Season with black pepper. Pour into the frying pan and cook over a low heat for 4-5 minutes, without stirring, to set the base. Meanwhile, preheat the grill to medium-high.

4

Put the frying pan under the grill and cook for 4-5 minutes until the surface has set and is golden brown. Serve hot, warm, or cold, cut into wedges - with some salad on the side.

For a packed lunch or picnic, use an insulated container and include a small ice pack to keep the pasta slices cool and fresh.