Pesto Goat Cheese Mac & Cheese

I saw this on the menu at Pressed Cafe, and Vic and I both thought that sounded delicious. So for her birthday, I'm making it at home. My version has the addition of broccoli and ground turkey for extra fiber and protein, as well as healthier red lentil pasta instead of refined white pasta. The homemade pesto is creamy from goat cheese with a minimal amount of oil, keeping it lower in calories for the same delicious flavor!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

The broccoli takes the longest, so you should start that first. Preheat your oven to 400F, and line a large baking sheet with parchment paper. Toss the broccoli with the lemon, salt, and pepper on the sheet, and roast at 400F for 30 minutes, or until tender and lightly charred. Set aside

Step 2

Next up is the pasta. Add your pasta to a medium pot. Add in just enough water to barely cover the pasta, as well as a pinch of salt. Bring to a boil, reduce to medium, and let simmer until al dente. Reserve some of the pasta water, strain the pasta, and set aside

Step 3

As the broccoli and pasta cook, you can cook the meat in a large pan over medium heat until no longer pink. Season with basil, oregano, thyme, salt, and pepper. Add lemon juice at the end when the meat is fully cooked, and set aside

Step 4

Last is the pesto. In a small pan, saute the spinach for a few minutes over medium heat, until the water has evaporated. Add all pesto ingredients (spinach, goat cheese, minced garlic, lemon, oil, garlic powder, onion powder, salt, and pepper) to a food processor, and blend until smooth

Step 5

Finally, combine together the pesto with the pasta in your pot, using a small splash of reserved pasta water to thicken. Transfer to 5 bowls, and top with vegetables and meat. Garnish with some crumbles of goat cheese, basil leaves, pine nuts, or sun dried tomatoes. Serve

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