Prep Time 10 Min Cook Time 15 Min Ready in 25 Min Serves 2 Wholegrain macaroni cheese
200g wholegrain pasta tablespoons extra virgin olive oil 2 garlic cloves, crushed 3 cups seasonal green vegetables (such as broccolini & Tuscan kale), coarsely chopped 300g sour cream 100g parmesan cheese, grated 50g cheddar cheese, grated Shaved parmesan, extra, to serve
1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain. 2. Heat the oil in a large frying pan over medium heat. Add the garlic and vegetables. Cook, stirring occasionally, for 3 minutes or until just tender. 3. Reduce heat to low. Add sour cream, parmesan and cheddar. Gently stir until just combined. Add pasta to pan and fold until combined. Remove from heat. Season. Divide among bowls and top with extra parmesan.