Green mac and cheese with broccoli pesto

Boil the broccoli florets for about 8 minutes until al dente. Drain and let them drain well.

In a food processor or with an immersion blender, blend the broccoli with the Parmesan cheese and pine nuts. Blend until a coarse mixture forms. Add olive oil until it forms a smooth pesto.

Preheat the oven to 180˚C.

Cook the whole-wheat pasta according to the package directions until al dente. Meanwhile, grease a baking dish.

Stir-fry the asparagus tips for about 5 minutes, then add the spinach. Stir-fry until wilted. Combine the cooked pasta with the broccoli pesto, spinach, and asparagus tips. Fill a greased baking dish with the mixture.

Melt the butter in a saucepan. Add the flour and World Spice Meal - Mac & Cheese and make a roux. Turn the roux into a sauce by adding the milk, stirring constantly, until you have a nice, creamy consistency. Simmer briefly over low heat until the sauce reaches your desired consistency. Add the grated cheese and stir.

Pour the cheese sauce over the vegetables and pasta in the baking dish. Sprinkle the mac and cheese with a little cheese to taste. Bake the mac and cheese in the preheated oven for about 20 minutes.