Cheese and Tenderstem® Pasta

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Recipe

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

  • 5 minutes preparation
  • 10 minutes cooking
  • 2
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Ingredients
  • 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

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

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