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One pot veggie mac 'n' cheese

One pot veggie mac 'n' cheese

A colourful bowl of pasta with cheese and fresh vegetables.

4 serves

15 m

20 m

See recipe for serves 2 here


  • 2 teaspoons olive oil 
  • 1 onion, finely chopped 
  • 350 g diced, peeled, pumpkin 
  • 250 g small wholemeal pasta spirals 
  • 2 cups milk  
  • 1½ cups reduced salt vegetable stock  
  • 2 zucchini, grated 
  • 1 cup grated tasty cheese 


Step 1

Heat oil in large pot over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until light golden. Add pumpkin and 2 tablespoons water. Cook, stirring, for a further 2 minutes. 

Step 2

Stir in pasta, milk, stock and ½ cup hot water and bring to a simmer. Reduce heat and simmer, uncovered, stirring occasionally, for 8 minutes.  

Step 3

Stir in zucchini. Simmer, stirring occasionally, for a further 2-3 minutes or until pasta and vegetables are tender and sauce is thick and creamy.  

Step 4

Remove from heat, gradually add cheese, stirring until melted between additions. Serve seasoned with freshly ground pepper.  


  • For a shortcut, buy packaged diced pumpkin from the fresh fruit and vegetable section in major supermarkets. 
  • Adding cheese gradually, off the heat, prevents mixture separating.  
  • Serve with a crisp garden salad on the side for extra veggies. 
  • Replace wholemeal pasta spirals with any type of small wholemeal pasta. 
Plate of colourful vegetarian penne pasta with broccholi

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A collection of heart-healthy 30 minute or less recipes. Includes time-saving tips for quick, easy, delicious meals.

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