Thursday, 17 June 2010

Vegetable Pasta Bake Recipe

I made this for the other half the other night and it went down a storm, it was truley yummy. I made it with some chicken added in to please his meat loving side, but it really didn't need it.
Vegetable Pasta Bake Recipe
Serves: 6
150g creme fraiche (15% fat)
250ml skim milk
1 tsp corn flour
1 cube vegetable stock
2 cloves garlic
1 pinch pepper
1/2 tsp basil
1 tsp mushroom soy sauce
1/2 tsp mustard
100 g whole wheat pasta
50 g pearl barley
150 g broccoli
100 g sweet corn
1 large carrot
70 g cheddar

Put the pasta and pearl barley on to boil.
Boil the milk with the stock cube, crushed garlic, pepper and basil.
Add in the mustard and soy sauce.
Lower the heat to a simmer and add in the creme fraiche slowly and continue whisking.
Set the heat as low as possible.
Dice the onions and carrots and fry them in a little water with some basil and a little of the garlic.
When these have softened, start to thicken the sauce using the corn flour.
Add the veg and pasta in with the sauce, as well as the frozen broccoli and tinned sweetcorn, and mix well before transfering to a large baking dish. Top with the grated cheese and bake in the oven at 180 for 30 minutes.

222 calories per serving, 7.1g F, 3.9g SF, 31.3g C, 5.3g S, 4.6g Fb, 9.6g P

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