£5.99
Solid Spoon
This strong and stylish spoon looks great and will ensure that your non-stick pans remain scratch-free!
Cheese and onion pasta
Nutritional Info
Calories per serving
238KCal
Ingredients
- 200g wholemeal pasta (dry weight)
- 1 vegetable stock cube
- 8 spring onions, chopped
- 200g Philadelphia Extra Light Soft Cheese
- pinch of dried chilli flakes
- 150ml semi-skimmed milk
- salt and freshly ground black pepper
- fresh chives, to serve
Cooking Instructions
- Cook the pasta in a pan of water containing the stock cube.
- Dry-fry the spring onions in a non-stick pan for 1-2 minutes. Add the cheese, chilli flakes and milk. Stir well as the sauce thickens, adding more milk if required. Season the sauce with salt and black pepper.
- Strain the pasta well and return it to the pan and add the sauce. Sprinkle over the fresh chives and toss well.
- Serve straight away, accompanied by a mixed salad.
Tips
Turn this dish into a bake - pour into an oven-proof dish and top with 20g Rosemary Conley Less Than 5% Fat Mature Cheese and bake in a hot oven for 10 minutes until brown.
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