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One pot veggie mac 'n' cheese (for two)

One pot veggie mac 'n' cheese (for two)

A colourful bowl of pasta with cheese and fresh vegetables.

2 serves

10 m

20 m

See recipe for serves 4 here


  • 1 teaspoon olive oil
  • ½ onion, finely chopped
  • 175 g diced, peeled, pumpkin
  • 125 g small wholemeal pasta spirals
  • 1 cup milk
  • ¾ cup reduced salt vegetable stock
  • 1 zucchini, grated
  • ½ cup grated tasty cheese


Step 1

Heat oil in medium saucepan over medium-high heat. Add onion. Cook, stirring for 2-3 minutes, until light golden. Add pumpkin and 1 tablespoon water. Cook, stirring, for a further 3 minutes.

Step 2

Stir in pasta, milk, stock and ¼ 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, until pasta is tender and sauce is thick and creamy.

Step 4

Remove from heat, gradually add cheese, stirring until melted between additions. Season 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. 
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