Definitions
Recipe classification: All recipes have been classified according to state and territory policies and guidelines. Click here for information.
Vegie Power Index: Developed by The George Institute, a Vegie Power Index has been applied to each recipe based on the proportion of vegetable content. Click here to assess your own recipes, and download this handy conversion sheet to make entering your recipes easier!
| INGREDIENTS | SERVES 10 | SERVES 20 | SERVES 30 |
|---|---|---|---|
| Carrots, peeled and diced | 145g | 365g | 725g |
| Turnips, peeled and diced | 145g | 365g | 725g |
| Sweet potato, peeled and diced | 145g | 365g | 725g |
| Zucchini, de-seeded and diced | 145g | 365g | 725g |
| Paprika | 7g | 17.5g | 35g |
| Turmeric | 7g | 17.5g | 35g |
| Cumin | 7g | 17.5g | 35g |
| Coriander | 7g | 17.5g | 35g |
| Vegetable oil | 145mL | 365mL | 725mL |
| Butter, unsalted | 70g | 175g | 350g |
| Plain flour | 70g | 175g | 350g |
| Reduced fat milk | 430mL | 1075mL | 2150mL |
| Macaroni pasta, cooked | 290g | 725g | 1450g |
| Light tasty cheese, shredded | 290g | 725g | 1450g |
Method
- Preheat oven to 180°C
- Toss vegetables in combined spices and oil and bake until soft (30-40 minutes)
- Melt butter in pot, add flour and cook for 3 minutes stirring with a wooden spoon until it has slightly changed colour, gradually add milk over the heat
- Bring to the boil
- Mix vegetables, pasta and sauce together then pour into a baking dish and sprinkle with light shredded cheese over the top
- Bake in oven until golden brown.
