Spinach P-uffins (Pasta Muffins)
- Kei Lau
- Aug 11, 2019
- 2 min read
With our first long-haul trip coming up, I'm starting to meal prep for Dumpling. I'd rather bring food and snacks for him than for him to eat the pre-packaged meals provided by the airline. Here is another recipe that is packed full of vegetables! I'll be bringing a few of these along with me on the flight.
Mess Level: Can be slightly messy, but manageable.
Perfect for: Lunchboxes for meals out at restaurants, picnics, outdoor dining.
Ingredients:
- 200g Dry Pasta (I used Amori, however macaroni is fine too)
- 100g Spinach
- 1 carrot
- 1 zucchini
- 2 tbsp Chia Seeds
- 6 tbsp Water
Roux
- 500ml Whole Fat Milk*
- 125g Shredded Cheese (I used a Cheddar and Mozzarella mix)*
- 2 tbsp Oil
- 2 tbsp Flour
- 1 tsp Garlic Granules
*If you are making a vegan version, you can use unsweetened soy milk to replace the whole fat milk and 30g of nutritional yeast to replace the cheese.
Method:
1. Cook pasta
2. Stir in Chia Seeds in water and set aside.
3. Grate Zucchini and Carrots. Blitz Spinach in food processor. Mix all vegetables together.
4. Squeeze out the juices of vegetables by placing in a clean kitchen towel and squeezing.
5. Firstly make the roux by heating oil in a saucepan and adding flour. Gradually add milk into the saucepan and whisk vigorously to avoid lumps in the mixture. Once mixture has thickened, add cheese and garlic powder to the mixture. Set aside and let it cool slightly.
6. Add cooked pasta, vegetable mixture and chia seed mixture into the roux and stir until everything is combined well.
7. Grease muffin tray and spoon the mixture equally in tray.
8. Bake in preheated oven at 180 degrees for 15-20 minutes or until golden on the top.
9. Let muffins cool completely before removing from the tray. Muffins actually firm up when cooled completely.
Storage: Pasta Muffins can be stored in the fridge for up to 3 days and in the freezer for up to 2 months.
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