Ingredients
Units
Scale
- 300g (10oz) macaroni
- 1 garlic clove
- 1 lime
- 200g (7oz) avocado flesh, about 2 avocados
- 30g (1 oz) fresh coriander leaves
- 1.25ml (1/4 tsp) salt
- 90ml (3fl oz) almond milk
- 120g (4oz) grated mozzarella [optional]
- 90g (3oz) grated cheddar [optional]
- 30g (1oz) breadcrumbs
Instructions
- Cook macaroni until al dente according to the instructions on the package. Drain and set aside.
- Preheat the oven to 370ºF/190ºC/gas mark 5.
- Place the garlic, lime, avo, salt, coriander and milk in a food processor and blend until smooth.
- Place the macaroni and avocado mixture in an ovenproof dish and stir until thoroughly mixed. [If you’re vegan you can now simply eat this hot or cold. Or, use substitutes for the next steps.]
- Mix the mozzarella, cheddar and breadcrumbs in a bowl and sprinkle on top of the pasta.
- Bake for 20 minutes or until browned, crispy and the cheese has melted.
Notes
- If you are vegan, omit the cheese and baking in the oven in the end. Alternatively, there are cheese and vegan-safe breadcrumbs that can be substituted for traditional versions.
- If you're having trouble getting avocado, try one of these avocado substitutes.
- You don't have to stick with cheddar cheese if you don't want to, check out this list of cheeses for ideas!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 533
- Sugar: 4 g
- Sodium: 336 mg
- Fat: 19.9 g
- Saturated Fat: 9.1 g
- Carbohydrates: 70 g
- Fiber: 7.3 g
- Protein: 20.5 g
- Cholesterol: 9 mg