Wicklewood Wench's Pregnant Pasta
- Reviews 2
Ready In: 45 mins
Serves: 4-6
Ingredients
- 2 cups broccoli florets
- 1 1⁄2 cups mature cheese, grated
- 1 cup cooked ham, diced
- 1 cup sweetcorn
- 3 tablespoons butter
- 3 cups milk
- 3 tablespoons flour
- 1⁄2 teaspoon prepared mustard
- 1 cup spring onion, chopped
- 2 cups pasta (shapes of your choice)
- salt and pepper (to taste)
- 1⁄4 cup spring onion, chopped (for garnish)
Directions
- Cook the pasta according to manufacturer's instructions, drain and set aside.
- Cook the broccoli in boiling salted water for 15 mins, drain and set aside.
- Meanwhile, in a large pan, gently melt the butter and remove from heat.
- Add the flour and blend together until a smooth paste is formed.
- Return to the heat, gradually adding the milk and beat into a smooth consistency( ensure the flour is cooked out thoroughly or the resulting sauce will taste floury).
- Stir in the cheese and prepared mustard.
- Season to taste.
- Add the cooked pasta, broccoli and all other ingredients (except onion for garnish) to the cheese sauce,coat well.
- Adjust seasoning to taste.
- Garnish with remaining spring onion and serve with some focaccia bread or a crusty roll.
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