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Pasta and vegetable cheese

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This simple but tasty dish can easily be adapted by using low-fat alternatives, such as skimmed milk.
Serves
2
Prep
10 minutes
Cook
15 minutes
Each 281g serving contains (excludes serving suggestion)
KCal
382
Carbs
51.80g
Fibre
3.70g
Protein
14.50g
Fat
13.20g
Saturates
5.10g
Sugars
7.60g
Salt
0.60g
Portion Fruit & Veg
0
Ingredients
Ingredients
100g quick-cook pasta shapes
25g frozen or tinned peas
25g frozen or tinned sweetcorn
15g butter
15g plain flour
300ml milk
20g Cheddar cheese, grated
freshly ground black pepper
Method
  1. Cook the pasta according to the pack instructions, adding the peas and sweetcorn.
  2. Two minutes before the end of the cooking time, drain. Meanwhile, place the butter, flour and milk in a saucepan and cook over a medium heat, whisking continuously, until the sauce has thickened.
  3. Stir through the Cheddar cheese. Season to taste, add to the pasta and vegetables, toss and serve.
  4. Or, if you prefer, pop under the grill for a few minutes to brown the top.
Chefs tips
  • Try adding some sautéed mushrooms or red pepper to boost the veggie content.
  • You could try using goat's cheese instead of Cheddar.
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