Wholemeal Spaghetti With Goats Cheese, Lemon and Hummus Sauce.
"Using wholemeal pasta increases the nutrient and fibre content of this dish. It has a coarser texture which sits well with this dish. White or gluten free pasta may also be used."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 250 g whole wheat spaghetti
- 125 ml skim milk
- 1 teaspoon cornflour
- 1 tablespoon hummus
- 85 g Baby Spinach
- 20 cherry tomatoes, halved
- 1⁄2 zucchini, shredded
- 1⁄2 teaspoon lemon zest
- 4 tablespoons goat cheese, crumbled
- 1 teaspoon fresh basil, shredded
directions
- Cook pasta in a pan (with salt if desired) until al dente. Drain well.
- warm the milk in a pan. Make a slurry of the corn flour with 2 tbsp water and add this to the milk with the houmous. Bring to boil and then reduce to a simmer.
- Add vegetables and lemon zest to the sauce. toss through the pasta.
- serve topped with the cheese and basil.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
