This macaroni pasta dish is rich & creamy, with sweet caramelised onions. Sprinkled with toasted panko breadcrumbs tossed in grated Italian-style cheese. Sided with a fresh green salad. Simple, delicious and easy!
Vegetarian French Onion-style Pasta
Vegetarian French Onion-style Pasta
with a fresh cucumber salad
Hands on Time: 15 - 25 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Cheddar Cheese
- Cucumber
- Dijon Mustard
- Fresh Cream
- Grated Italian-style Hard Cheese
- Green Leaves
- Lemon
- Low Fat Fresh Milk
- Macaroni
- NOMU Italian Rub
- Onion
- Onions
- Panko Breadcrumbs
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Butter
COOK THE PASTA
Place a pot over medium heat, add the milk, 200ml of water, the Macaroni and a small pinch of salt. Bring up to a boil and simmer until cooked, 10-12 minutes, stirring occasionally. When the pasta is al dente, mix through the cream, the grated cheddar cheese, and seasoning. Loosen with warm water or milk if it’s too thick. Remove from the heat.
TOAST THE CRUMBS
Place a pan over medium heat with a tiny drizzle of oil and a small knob of butter. When hot, toast the breadcrumbs until golden, 1-2 minutes. Remove from the pan and toss through the grated Italian-style cheese.
CARAMELISE THE Onions
Peel and roughly slice the Onion. Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced onion and fry until soft and caramelised, 7-9 minutes (shifting occasionally). At the halfway mark, add a sweetener and the NOMU rub to caramelise it further. In the final 2-3 minutes, deglaze the pan with a splash of water and simmer until the water has evaporated.
MAKE THE SALAD
Rinse the green leaves and the Cucumber. Cut the cucumber into half-moons. Cut the lemon into wedges. To a salad bowl, add the dijon mustard, a squeeze of lemon juice (to taste), and a drizzle of olive oil. Mix to emulsify and toss through the green leaves and the cucumber.
FINAL TOUCHES
When the Onions are done, add to the mac & cheese, and mix to combine.
DINNER IS SERVED
Plate up the french Onion-style pasta, sprinkle over the toasted breadcrumbs, and side with the fresh salad. Well done, Chef!
COOK THE PASTA
Place a pot over medium heat, add the milk, 400ml of water, the Macaroni and a small pinch of salt. Bring up to a boil and simmer until cooked, 10-12 minutes, stirring occasionally. When the pasta is al dente, mix through the cream, the grated cheddar cheese, and seasoning. Loosen with warm water or milk if it’s too thick. Remove from the heat.
TOAST THE CRUMBS
Place a pan over medium heat with a tiny drizzle of oil and a small knob of butter. When hot, toast the breadcrumbs until golden, 1-2 minutes. Remove from the pan and toss through the grated Italian-style cheese.
CARAMELISE THE Onions
Peel and roughly slice the Onion. Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced onion and fry until soft and caramelised, 7-9 minutes (shifting occasionally). At the halfway mark, add a sweetener and the NOMU rub to caramelise it further. In the final 2-3 minutes, deglaze the pan with a splash of water and simmer until the water has evaporated.
MAKE THE SALAD
Rinse the green leaves and the Cucumber. Cut the cucumber into half-moons. Cut the lemon into wedges. To a salad bowl, add the dijon mustard, a squeeze of lemon juice (to taste), and a drizzle of olive oil. Mix to emulsify and toss through the green leaves and the cucumber.
FINAL TOUCHES
When the Onions are done, add to the mac & cheese, and mix to combine.
DINNER IS SERVED
Plate up the french Onion-style pasta, sprinkle over the toasted breadcrumbs, and side with the fresh salad. Well done, Chef!
COOK THE PASTA
Place a pot over medium heat, add the milk, 600ml of water, the Macaroni and a small pinch of salt. Bring up to a boil and simmer until cooked, 10-12 minutes, stirring occasionally. When the pasta is al dente, mix through the cream, the grated cheddar cheese, and seasoning. Loosen with warm water or milk if it’s too thick. Remove from the heat.
TOAST THE CRUMBS
Place a pan over medium heat with a tiny drizzle of oil and a small knob of butter. When hot, toast the breadcrumbs until golden, 2-3 minutes. Remove from the pan and toss through the grated Italian-style cheese.
CARAMELISE THE Onions
Peel and roughly slice the Onions. Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced onion and fry until soft and caramelised, 9-10 minutes (shifting occasionally). At the halfway mark, add a sweetener and the NOMU rub to caramelise it further. In the final 2-3 minutes, deglaze the pan with a splash of water and simmer until the water has evaporated.
MAKE THE SALAD
Rinse the green leaves and the Cucumber. Cut the cucumber into half-moons. Cut the lemon into wedges. To a salad bowl, add the dijon mustard, a squeeze of lemon juice (to taste), and a drizzle of olive oil. Mix to emulsify and toss through the green leaves and the cucumber.
FINAL TOUCHES
When the Onions are done, add to the mac & cheese, and mix to combine.
DINNER IS SERVED
Plate up the french Onion-style pasta, sprinkle over the toasted breadcrumbs, and side with the fresh salad. Well done, Chef!
COOK THE PASTA
Place a pot over medium heat, add the milk, 800ml of water, the Macaroni and a small pinch of salt. Bring up to a boil and simmer until cooked, 10-12 minutes, stirring occasionally. When the pasta is al dente, mix through the cream, the grated cheddar cheese, and seasoning. Loosen with warm water or milk if it’s too thick. Remove from the heat.
TOAST THE CRUMBS
Place a pan over medium heat with a tiny drizzle of oil and a small knob of butter. When hot, toast the breadcrumbs until golden, 2-3 minutes. Remove from the pan and toss through the grated Italian-style cheese.
CARAMELISE THE Onions
Peel and roughly slice the Onions. Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced onion and fry until soft and caramelised, 9-10 minutes (shifting occasionally). At the halfway mark, add a sweetener and the NOMU rub to caramelise it further. In the final 2-3 minutes, deglaze the pan with a splash of water and simmer until the water has evaporated.
MAKE THE SALAD
Rinse the green leaves and the Cucumber. Cut the cucumber into half-moons. Cut the lemon into wedges. To a salad bowl, add the dijon mustard, a squeeze of lemon juice (to taste), and a drizzle of olive oil. Mix to emulsify and toss through the green leaves and the cucumber.
FINAL TOUCHES
When the Onions are done, add to the mac & cheese, and mix to combine.
DINNER IS SERVED
Plate up the french Onion-style pasta, sprinkle over the toasted breadcrumbs, and side with the fresh salad. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Vegetarian French Onion-style Pasta?
The preparation time for Vegetarian French Onion-style Pasta with a fresh cucumber salad is between 15 and 25 minutes.
What is the total time required to make Vegetarian French Onion-style Pasta with a fresh cucumber salad?
The total time required to make Vegetarian French Onion-style Pasta with a fresh cucumber salad is between 25 and 35 minutes.
How many servings does Vegetarian French Onion-style Pasta provide?
4 servings
What are the main ingredients in Vegetarian French Onion-style Pasta?
Cheddar Cheese, Cucumber, Dijon Mustard, Fresh Cream, Grated Italian-style Hard Cheese, Green Leaves, Lemon, Low Fat Fresh Milk, Macaroni, NOMU Italian Rub, Onion, Onions, Panko Breadcrumbs
What is the nutritional information of Vegetarian French Onion-style Pasta?
Calories: 1045, Carbs: 119 grams, Fat: grams, Protein: 40.4 grams, Sugar: 19.5 grams, Salt: 929 grams
How do I prepare Vegetarian French Onion-style Pasta?
DINNER IS SERVED: Plate up the french onion-style pasta, sprinkle over the toasted breadcrumbs, and side with the fresh salad. Well done, Chef! FINAL TOUCHES: When the onions are done, add to the mac & cheese, and mix to combine. MAKE THE SALAD: Rinse the green leaves and the cucumber. Cut the cucumber into half-moons. Cut the lemon into wedges. To a salad bowl, add the dijon mustard, a squeeze of lemon juice (to taste), and a drizzle of olive oil. Mix to emulsify and toss through the green leaves and the cucumber. CARAMELISE THE ONIONS: Peel and roughly slice the onion. Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced onion and fry until soft and caramelised, 7-9 minutes (shifting occasionally). At the halfway mark, add a sweetener and the NOMU rub to caramelise it further. In the final 2-3 minutes, deglaze the pan with a splash of water and simmer until the water has evaporated. TOAST THE CRUMBS: Place a pan over medium heat with a tiny drizzle of oil and a small knob of butter. When hot, toast the breadcrumbs until golden, 1-2 minutes. Remove from the pan and toss through the grated Italian-style cheese. COOK THE PASTA: Place a pot over medium heat, add the milk, 400ml of water, the macaroni and a small pinch of salt. Bring up to a boil and simmer until cooked, 10-12 minutes, stirring occasionally. When the pasta is al dente, mix through the cream, the grated cheddar cheese, and seasoning. Loosen with warm water or milk if it’s too thick. Remove from the heat.
What should be prepared from my kitchen to make Vegetarian French Onion-style Pasta?
Cheddar Cheese, Cucumber, Dijon Mustard, Fresh Cream, Grated Italian-style Hard Cheese, Green Leaves, Lemon, Low Fat Fresh Milk, Macaroni, NOMU Italian Rub, Onion, Onions, Panko Breadcrumbs
How many calories does Vegetarian French Onion-style Pasta have?
1045 calories
How much fat content does Vegetarian French Onion-style Pasta have?
grams
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