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Sun Dried Tomato Broccoli & Portobello Mushroom Mac & Cheese 1

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. 
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Prep Time: 3 minutes
Cook Time: 10 minutes
Total Time: 13 minutes
Course: Lunch, Main Dish
Cuisine: American
Keyword: Chickpeas, Meal Prep
Servings: 5 meals
Calories: 383kcal
Author: Nick Quintero

Ingredients

  • 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

Instructions

  • 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

Notes

Nutrition for 1 out of 6 servings:
20g Protein | 49g Carbs | 7g Fat | 383 Calories | 9g Fiber

Nutrition

Serving: 1meal | Calories: 383kcal | Carbohydrates: 49g | Protein: 20g | Fat: 7g | Fiber: 9g
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