Cheese & Tenderstem® Pasta

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This delicious take on a week night pasta dish by is quick and easy to make and perfect for those cosy winter evenings.

  • 5 minutes preparation
  • 10 minutes cooking
  • 2
recipe PDF
  • 100g Tenderstem®
  • 100g Fine green beans
  • Pasta enough for 2 people
  • Knob of Butter
  • Pinch of Salt
  • 250ml Skimmed or 1% milk
  • Grated Cheese
  1. Start by preparing the pasta, bring a saucepan of water to the boil, adding a small pinch of salt to help stop the pasta sticking to the pan. Allow the pasta to simmer on the boil for around 10-15 minutes

  2. Melt a small knob of butter with a dash of plain flour and stir into a paste, add the milk and stir constantly until smooth

  3. Add your cheese to the sauce mixture until you reach a desired taste. I like mine really cheesey!

  4. While that’s cooking, prepare your veg. I used Tenderstem® and green beans because they’re easy, but peas, broccoli and other green veg work well too. For the Tenderstem® everything is good to eat even the stem. Slice up your green beans and then boil together for around 5 minutes. If you prefer them softer boil for a little longer. Add your veggies in with your cheese sauce and stir well

  5. When your pasta is cooked, drain the water away and stir in with your cheese and green sauce


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