Wednesday, January 8, 2014
Macaroni in Spinach Sauce
Why should you always load a macaroni dish with calories? I thought I'll load it with nutrition instead. It was a hit with the macaroni and cheese eaters at home. Here's my recipe.
Macaroni - 250 gms
Spinach - 2 bunches
Hybrid tomatoes - 2
Garlic - 5-6 flakes
Chilli Flakes - 2 tsps or to taste
Oregano - a pinch
Olive oil or any cooking oil - 2 tbsp
Soya flour - 3 tbsp
Milk - 1-2 cups or as required
Salt - to taste
Grated Cheese - 1 tbsp
Step 1: Add macaroni to boiling water along with sufficient salt to flavour the macaroni. When the macaroni is tender, drain out the water using a colander and wash the macaroni immediately in cold running water to prevent it from getting sticky. Keep aside.
Step 2: Clean and wash the spinach and put it in a microwave safe covered dish and microwave it for 3 minutes. Alternately, you can steam it for 5-6 minutes. Keep aside to cool.
Step 3: When the spinach is cool enough blend it in a mixer together with chopped hybrid tomatoes and soya flour to make a fine paste.
Step 4: Add cooking oil to a frying pan. Add finely chopped garlic flakes, when it turns golden and emits a heavenly smell add the macaroni, mix well.
Step 5: Add the spinach paste and sufficient salt. Remember, we did not add salt to the spinach paste. Mix well. Add 1 cup of milk, the chilli flakes and the oregano. Simmer and cook for 3-5 minutes to allow the spices and sauce to steep into the macaroni. Keep stirring add more milk if required.
Step 6: Garnish with a miserly tbsp of grated cheese. Nobody is going to know the dish is not loaded with cheese unless you tell them.
Do you have any healthy versions of macaroni and cheese? I'd love to hear about it.