Mac & Cheese and Spicy Walnut Sprinkle
with Pea Shoot and Tomato Salad
Looking for a quick and tasty midweek dinner option? Try cooking up our Mac & Cheese and Spicy Walnut Sprinkle in just 20 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Medium Tomato
12
Balsamic Glaze
(Contains Sulphites)
2
Garlic Clove
180
Macaroni
(Contains Cereals containing gluten May contain Soya)
130
Mature Cheddar Cheese
(Contains Milk)
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
1
Chilli Flakes
10
Vegetable Stock Paste
(Contains Celery)
150
Creme Fraiche
(Contains Milk)
17
Wholegrain Mustard
(Contains Mustard)
40
Pea Shoots
Not included in your delivery
50
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Cut the tomatoes into 1cm pieces and pop into a bowl with a drizzle of oil and the balsamic glaze. Season with salt and pepper, then mix well. Set aside.
c) Peel and grate the garlic (or use a garlic press).
a) Pour the boiled water from your kettle into a large saucepan on high heat with 1/2 tsp salt.
b) Add the macaroni to the water and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together. Set aside.
d) Meanwhile, grate the cheese.
a) Roughly chop the walnuts.
b) In another small bowl, mix together the walnuts and chilli flakes (add less if you'd prefer things milder).
c) Set your walnut sprinkle aside.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, fry the garlic for 30 secs.
c) Add the water for the sauce (see pantry for amount), vegetable stock paste and cooked pasta to the pan. Bring to the boil, stirring consistently, then remove from the heat.
a) Vigorously stir the creme fraiche, wholegrain mustard and cheese into the macaroni.
b) Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.
c) Add the pea shoots to the tomato bowl and toss to combine.
a) Share the mac & cheese between your bowls.
b) Top with the spicy walnut sprinkle.
c) Serve with the salad alongside.
Enjoy!
