Sun Dried Tomato, Broccoli & Portobello Mushroom Mac & Cheese
Sun dried tomato, broccoli & portobello mushroom mac & cheese is a veggie-packed, high protein recipe that is made in less than 15 minutes. Spiral-shaped pasta covered in a creamy cheese sauce and then combined with a rainbow of colors. Gluten Free. Vegetarian.
Prep Time: 3 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 13 minutes minutes
Course: Lunch, Main Dish
Cuisine: American
Keyword: Chickpeas, Meal Prep
Servings: 5 meals
Calories: 383 kcal
Author: Meal Prep on Fleek
2 boxes chickapea mac and cheese ½ cup milk 120 mL 2 tbs ghee 30 mL 1 teaspoon ghee 5 mL 2 cup broccoli florets 680 grams ½ cup sun dried tomatoes 176 grams 6 ounces portobello mushrooms sliced, 168 grams
Set a pot over medium heat
Add in your your ghee and mushrooms
Saute for 3 minutes
Remove the mushrooms from the pot
Add 12 cups of salted water to the pot
Bring to a boil and add in your broccoli
Boil for 5-6 minutes
Remove the broccoli and add your pasta to the water
Boil for 6-7 minutes
Drain the pasta and return to the pot
Mix in the remaining ghee, milk and your cheese powder
Mix well
Serve immediately for a plain mac & cheese or proceed by adding in your sliced and sauteed mushrooms, sun dried tomatoes and broccoli
Mix well
Evenly divide between meal prep containers
Store in the refrigerator for up to 5 days
Nutrition for 1 out of 6 servings:
20g Protein | 49g Carbs | 7g Fat | 383 Calories | 9g Fiber
Serving: 1 meal | Calories: 383 kcal | Carbohydrates: 49 g | Protein: 20 g | Fat: 7 g | Fiber: 9 g