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Cabbage, sultana and nut pasta bake
Packed full of vegetables and likely to be enjoyed by the kids as well
Cook Time
20
minutes
mins
Total Time
15
minutes
mins
Course:
Dinner, Lunch, Main Course
Cuisine:
Italian
Diet:
Vegetarian
Other:
Freezes Well
Servings:
4
servings
Calories:
700
kcal
Author:
Thrifty Lesley
Cost:
49p
Equipment
mixing bowl
large mixing spoon
saucepan
Ingredients
125
g
macaroni
dried, 65p/500g, 16p
1
tin
baked beans
value brand, drained and rinsed, 23p
2
tblsp
butter
£1.49/250g, 18p
1
tblsp
oil
£1.09/litre, 2p
1
onion
chopped, 5p
2
cloves
garlic
5p
450
g
cabbage
65p/kg, 29p
75
g
sultanas
£1/500g, 15p
50
g
cashews
salted, 75p/125g, 30p
120
g
cheddar
grated, £3.69/825g, 54p
Metric
-
US Customary
Instructions
Cook the macaroni in salted water until tender.
Drain well and stir through one tblsp of oil to stop it clumping into one solid lump.
Put the butter and 1 tblsp of the oil in a pan and saute the onion until tender
Add the garlic, cabbage and sultanas
Cover and cook gently until the cabbage is cooked through.
If it’s starting to look dry, add a splash of water. Season with salt and pepper.
Mix the vegetables, macaroni, nuts and drained, rinsed beans together
Top with the grated cheese. Bake at 180c for about 20 minutes until golden
Notes
Priced at Asda using mySupermarket, January 2019
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Nutrition
Calories:
700
kcal
|
Carbohydrates:
92
g
|
Protein:
27
g
|
Fat:
29
g
|
Saturated Fat:
13
g
|
Cholesterol:
61
mg
|
Sodium:
1087
mg
|
Potassium:
1165
mg
|
Fiber:
16
g
|
Sugar:
18
g
|
Vitamin A:
596
IU
|
Vitamin C:
48
mg
|
Calcium:
397
mg
|
Iron:
6
mg