They’re quick, they’re easy and most of the ingredients are already in your store cupboard. We take the pain out of weeknight cooking.
Serves: 4
Preparation time: 5 minutes
Cooking time: 20 minutes
• 400g pasta tubes or shells
• 50ml butter
• 50ml flour
• 450ml milk
• 30ml dry white wine
• 250-400ml mixed frozen carrots, sweet corn and peas
• 100g shaved ham, shredded (optional)
• fresh basil, to serve
1 Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Drain the pasta and keep warm.
2 While the pasta is boiling, melt the butter in a saucepan. Add the flour and stir to form a roux. Remove from the heat and add the milk a little at a time. Add the wine and bring to the boil while stirring. Add a little more milk if the sauce is too thick.
3 Add the vegetables to the sauce and simmer until soft. Stir often to prevent the sauce burning.
4 Pour the sauce over the pasta and add the ham, if using. Stir gently to combine. Serve topped with fresh basil.
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