I fancied a creamy pasta dish tonight without tucking into the cream and saturated fat. One of Jamie Oliver’s recipes caught my eye. I’ve tweaked the recipe a little to keep the total saturated fat down by substituting some of the fat with olive oil. This is an easy week day family meal with a twist. I loved the rosemary in this dish. Serve with a salad on the side and why not experiment with your child’s favourite vegetables?
2 teaspoons olive oil
1 1/2 tablespoons heaped plain flour
3 fat garlic cloves, sliced finely
600ml semi-skimmed milk
300g tubed pasta
75g cheddar, grated
1 – 2 cups petit pois
1 large sprig of rosemary, finely chopped
Plenty of freshly grated black pepper
In a saucepan melt the butter, add oil and flour and whisk to make a paste.
Add the finely sliced garlic cloves & cook until golden.
Add milk, whisking until you achieve a smooth sauce.
Throw in the cooked pasta, grated cheese, chopped rosemary & the petit pois.
Mix well and cook in a hot oven (200 degrees) for 30 mins. A topping of sweet peppers before you cook in the oven can be delicious too.
There are plenty of left-overs for the next evening.
I have reduced some of the butter in this recipe with olive oil to cut back on the saturated fat.