For two:
30g flour
25g vegan spread
200g soya (or other vegan) milk
(I used 50g soy cream + 150g water)
1 dessertspoon nooch
1/2 teaspoon bouillon powder
2 heaped teaspoons wholegrain mustard
Black pepper + other spices to taste (I'm a great fan of cayenne pepper)
Plus:
100g pasta of your choice (I used fusilli, since that's what we had in), cooked just how you like it.
Method:
Place all the ingredients except the pasta into a small saucepan over a low heat, and start stirring as soon as any bubbles form. Keep stirring as the sauce thickens, adding more water if it thickens too much. Taste and adjust seasoning as required.
Drain the pasta, add it to the sauce, stir and serve.
For some reason, I have to have fresh (well, defrosted) wholemeal bread with this. :)
(This is adapted from Jacqueline Meldrum's recipe.)
30g flour
25g vegan spread
200g soya (or other vegan) milk
(I used 50g soy cream + 150g water)
1 dessertspoon nooch
1/2 teaspoon bouillon powder
2 heaped teaspoons wholegrain mustard
Black pepper + other spices to taste (I'm a great fan of cayenne pepper)
Plus:
100g pasta of your choice (I used fusilli, since that's what we had in), cooked just how you like it.
Method:
Place all the ingredients except the pasta into a small saucepan over a low heat, and start stirring as soon as any bubbles form. Keep stirring as the sauce thickens, adding more water if it thickens too much. Taste and adjust seasoning as required.
Drain the pasta, add it to the sauce, stir and serve.
For some reason, I have to have fresh (well, defrosted) wholemeal bread with this. :)
(This is adapted from Jacqueline Meldrum's recipe.)
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