15 Minute Healthy Mac and Greens

15 Minute Healthy Mac and Greens

This one is genuinely one of our go-to weeknight saves. Fifteen minutes, one pan, and you've got a creamy, comforting mac and cheese loaded with greens that actually tastes incredible. The crispy panko breadcrumbs on top are a total game changer, giving you that crunch against the silky sauce that makes every bite feel a bit special. We keep coming back to this because it feels indulgent but it's packed with good stuff, and honestly it's the kind of meal that makes you feel smug in the best possible way. Make it tonight, you won't regret it.

Cook: 15 min
Serves 4

Before You Start

  • Large saucepan
  • Colander
  • Whisk
  • Sieve
  • Separate pan for sauce

Ingredients

  • 250g macaroni pasta
  • 100g asparagus - cut into 1-inch chunks
  • 100g tenderstem broccoli (cut into 1-inch chunks)
  • 100g cauliflower - broken into small florets
  • 100g green beans - trimmed and cut into 1-inch pieces
  • 100g spinach
  • 3 tsp onion powder
  • 2 tsp English mustard
  • 70g plant-based butter
  • 55g plain flour
  • 700ml plant-based milk
  • 4 tbsp nutritional yeast
  • 40g plant-based cheese grated
  • 25g panko breadcrumbs

Method

1

For the pasta

  • Start by grilling the panko breadcrumbs until crispy
  • Then put a large saucepan on the stove pour a kettle of boiling water into a saucepan, add 1 tbsp of olive oil and 1 tsp of salt into the pan, get it to a rolling boil, pour the macaroni pasta into the pan and cook it as per the instructions on the packet
2

For the veggies

  • Put a colander on top of the saucepan and pour the chopped vegetables into it. Put a lid, or a dinner plate on top of the colander (this will help steam the veggies)
3

For the sauce

  • In another pan, add the dairy free butter and heat it until it’s melted down to a liquid
  • Sieve half the flour into the pan, stirring all the time so you form a thick roux
  • Gradually add the plant-based milk, whilst constantly whisking to get rid of all the lumps. Keep going until all the milk is used.
  • Turn the heat down, add the mustard, nutritional yeast, dairy-free cheese and onion powder to the bechamel and stir it in so it’s well mixed
  • Once the bechamel is ready, stir in the macaroni and steamed vegetables.
4

Time to serve

  • Serve and top with the toasted panko and mixed seeds
  • Leftovers will keep great in a Tupperware and can be re-heated the next day

Tips & Variations

  • Breadcrumb upgrade: We love using panko for maximum crunch, but if you've only got regular breadcrumbs they work fine too. Just keep a close eye on them under the grill as they catch quickly.
  • Greens your way: Use whatever greens you've got lurking in the fridge. Spinach, tenderstem broccoli, kale, peas, they all work brilliantly here. Ian is particularly fond of throwing in a big handful of frozen peas because they need zero prep.
  • Make it richer: Henry always stirs in an extra spoonful of nutritional yeast if he wants a deeper, cheesier flavour. It's one of those small things that makes a real difference.

Why This Works

The clever bit here is steaming the veg in a colander right over the pasta as it cooks, so you're using one pan and zero extra effort to get everything perfectly tender at the same time. What really makes it sing is toasting the panko first so it stays genuinely crispy on top rather than going soggy. Trust us on this one, don't skip that step.