This is a crowd pleaser & your fussy family won’t even know that its loaded with vegetables. I put a bit of effort into this meal, theres a few steps but theres always enough for a second meal the following night, which means a night off cooking, just reheat.
2 cups uncooked pasta (I use the San Remo red lentil pasta)
500g diced chicken thigh
1/2 head of cauliflower
2 handfuls spinach
2 cups pumpkin, diced into 1 cm cubes
2 Tbsp butter
3 Tbsp flour
1 cup milk
1/2 cup stock
1 Cup grated cheese + additional for the topping
In a large pot melt butter on medium heat & add flour to make a thick paste. Cook this off for 1-2 minutes.
Over a medium heat gradually add milk & stock and whisk to remove any lumps.
Add diced cauliflower florets to the white sauce and simmer till tender. With a stick blender puree the cauliflower into the white sauce.
Add 1 cup of cheese to the white sauce and mix until melted (do not boil the cheese)
Pour white sauce into a large baking dish - keep this dirty pot to boil up the pasta.
Cook the packet of pasta as per cooking instructions, drain and add to the white sauce.
(Chicken) Heat a pan and brown your chicken, then mix into white sauce.
Steam pumpkin till tender & stir through white sauce.
Stir through spinach, this will wilt.
Add grated cheese on top and bake for 30 minutes.