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!
Low Fat Fresh Milk - 125ml
Macaroni - 100g
Fresh Cream - 50ml
Cheddar Cheese - 50g
Panko Breadcrumbs - 50ml
Grated Italian-style Hard Cheese - 20ml
Onion - 1
NOMU Italian Rub - 5ml
Green Leaves - 20g
Cucumber - 50g
Dijon Mustard - 10ml
Lemon - 1
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!
Low Fat Fresh Milk - 250ml
Macaroni - 200g
Fresh Cream - 100ml
Cheddar Cheese - 100g
Panko Breadcrumbs - 100ml
Grated Italian-style Hard Cheese - 40ml
Onions - 2
NOMU Italian Rub - 20ml
Green Leaves - 40g
Cucumber - 100g
Dijon Mustard - 20ml
Lemon - 1
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!
Low Fat Fresh Milk - 375ml
Macaroni - 300g
Fresh Cream - 150ml
Cheddar Cheese - 150g
Panko Breadcrumbs - 150ml
Grated Italian-style Hard Cheese - 60ml
Onions - 3
NOMU Italian Rub - 15ml
Green Leaves - 60g
Cucumber - 150g
Dijon Mustard - 30ml
Lemon - 1
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!
Low Fat Fresh Milk - 500ml
Macaroni - 400g
Fresh Cream - 200ml
Cheddar Cheese - 200g
Panko Breadcrumbs - 200ml
Grated Italian-style Hard Cheese - 80ml
Onions - 4
NOMU Italian Rub - 20ml
Green Leaves - 80g
Cucumber - 200g
Dijon Mustard - 40ml
Lemon - 1
Woolies Products in this dish
