Cheddar and Baby Plum Tomato Macaroni Pasta
Serves 2 | with Carrot Sticks
This kid approved cheesy pasta is extra tasty and so easy to whip up.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180 grams
Macaroni
(Contains Cereals containing gluten May contain Soya)
125 grams
Baby Plum Tomatoes
2 unit(s)
Carrot
60 grams
Mature Cheddar Cheese
(Contains Milk)
120 grams
Marinara Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 0.5 tsp of salt for the macaroni.
b) When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
a) Meanwhile, quarter the baby plum tomatoes.
b) Peel and trim the carrots, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
c) Grate the Cheddar cheese.
a) Once the pasta is cooked, drain in a colander and pop back in the pan. Mix through the marinara sauce and the quartered baby plum tomatoes.
b) Divide your tomato pasta between 2 serving bowls and top with the grated cheese.
c) Serve your carrot batons alongside.
Enjoy!
