Equipment
- Big pan
- Chopping board
- Kitchen knife
- Spatula
- Insulated food flask for transport
Ingrédients
- 2 cloves Garlic
- 1/2 Onion white
- 1.5 cups Spinach chopped
- 250 g Mushrooms Chestnut
- 1.5 cups Milk
- 1/2 cup Water
- 130 g Macaroni pasta
- 2 cups Cheddar cheese shredded
- 1 tbsp Olive oil
- Salt and Pepper To Taste
Instructions
- Chop the 1/2 white onion
- Mince the 2 garlic cloves
- Wash and slice the mushrooms
- Wash and chop the spinach
- Heat 1 tbsp of olive oil in a big pan
- Add the onion and the garlic, stir until soft
- Add the mushrooms and stir until partially cooked
- Add 2 cups of macaroni pasta and 1.5 cups of milk and 1/2 cup of water
- Bring it to boil and then stir on lower heat for 15 minutes
- Add water if necessary throughout the cooking process
- Ensure the pasta are cooked and add the spinach
- Stir until spinach is cooked
- Add the shredded cheddar cheese and stir until it has melted
- Add some salt and pepper to taste and it is ready!
Notes
- You can do it with other types of pasta
- You can change the cheese
- Go for different vegetables or meat but cook them on the side and add them to the pasta at the end of the cooking process
- Better eaten when just cooked for a creamier taste
- If kept in the fridge overnight, add a bit of milk before reheating it
- Can be kept up to 2 days in the fridge
- Calories
