Vegetarian Cheese Macaroni Recipe

Vegetarian Cheese Macaroni RecipeDuring hectic working days, preparing lunch or dinner healthily at home can be troublesome. Devil will start playing in our mind and direct us to buy the junk food out there. During this crucial period, cooking a meal under 20 minutes will become handy and no guilt feeling after consuming the food.

Frozen vegetables are equally good as fresh vegetables when time is a factor for preparing meals. Lately, there was a documentary on TV about apples. Are we really eating fresh apples from the supermarkets?

According to the show, apples are harvested about 10 months earlier, preserved and well kept to be sold 10 months later. Many famous chef and cooks have endorsed that frozen vegetables retains its freshness and goodness.

There should be at least 2 cups of vegetable serving in our daily diet. According to the food guide pyramid, daily servings of 2-4 cups of vegetables is needed.

Vegetarian Cheese Macaroni Recipe


1/2 cup macaroni
1/2 cup frozen carrot, peas and corn mix
1 Tbsp cream cheese
1 Tsp extra virgin olive oil
Handful of Shimeji mushroom


  1. Boil the macaroni with 1/2 teaspoon olive oil.
  2. Steam frozen carrot, peas and corn mix together and set aside.
  3. Then, steam Shimeji mushroom separately and set aside.
  4. Finally, mix all together with cream cheese.

This recipe serves 1 person.

Note: Shimeji mushroom should always be cooked. It is not a good mushroom to serve raw due to a bitter taste, but the bitterness disappears completely upon cooking.



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