Pesto Goat Cheese Mac & Cheese

GF NF SF Apr 10, 2025

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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!

VEGGIES
- 2 lb (907 g) Frozen broccoli, thawed
- 2 tbsp (30 g) Lemon juice
- 1/2 tsp (3 g) Salt
- 1/2 tsp (1.5 g) Black pepper, ground

PASTA
- 8.8 oz (246 g) Red lentil pasta

MEAT
- 1.3 lb (589 g) Ground turkey, 93/7
- 1 tbsp (3 g) Basil, dried
- 1 tbsp (3 g) Oregano, dried
- 1 tbsp (3 g) Thyme, dried
- 1/2 tsp (3 g) Salt
- 1/2 tsp (1.5 g) Black pepper, ground
- 2 tbsp (30 g) Lemon juice

PESTO
- 4 oz (113 g) Frozen spinach, thawed
- 2 oz (57 g) Goat cheese
- 2 tbsp (30 g) Minced garlic
- 2 tbsp (30 g) Lemon juice
- 1 tbsp (15 g) Extra virgin olive oil
- 1 tsp (3 g) Garlic powder
- 1 tsp (3 g) Onion powder
- 1/2 tsp (3 g) Salt
- 1/2 tsp (1.5 g) Black pepper, ground

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 black pepper on the sheet, and roast at 400F for 30 minutes, or until tender and lightly charred. Set aside

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 large 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

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 black pepper. Add lemon juice at the end when the meat is fully cooked, and set aside

4. Last is the pesto. In a small pan, saute the spinach for a few minutes over medium heat, until the water has evaporated. You can also microwave it and pat out the water with paper towels. Add all pesto ingredients (spinach, goat cheese, minced garlic, lemon, oil, garlic powder, onion powder, salt, and black pepper) to a food processor, and blend until smooth

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

https://www.poormanprotein.com/recipes/pesto-goat-cheese-mac-and-cheese

Servings: 5
Calories: 465
Protein: 42 g
Fat: 17 g
Carbs: 42 g
Fiber: