Veggie pasta souffle
- Number of Servings: 3
Ingredients
Spaghetti, cooked (pasta), 150 grams Mixed Vegetables, frozen, 200 grams Broccoli, cooked, 1 cup, chopped Gouda Cheese, 50 gramsRice milk, 1 cup Corn Starch, 10 grams Margarine, soft, 1 tsp
In a non-stick pan, bring the rice milk to boiling. In a small bowl put the corn starch and 3 tbsp of cold water and gently rub with your finger until completely dissolved. Add the corn starch to the rice milk and mix for 1 minute or until it begins to thicken. Remove from fire and let it stand. Cook the frozen veggies and the broccoli and then add the pasta. Take a non stick oven resistant pan and coat it with the margarine. Put the veggie - pasta mixture and pour the white sauce. On top, cover with grated Gouda cheese.
Number of Servings: 3
Recipe submitted by SparkPeople user RALU21.
Number of Servings: 3
Recipe submitted by SparkPeople user RALU21.
Nutritional Info Amount Per Serving
- Calories: 258.0
- Total Fat: 7.4 g
- Cholesterol: 19.0 mg
- Sodium: 236.8 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 5.3 g
- Protein: 10.4 g
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