Lunch Monday 27 November - Pappardelle & Broccoli in Creamy Cheese Sauce

Pappardelle & Broccoli in Creamy Cheese Sauce
1/4 pint organic semi skimmed milk
1 tablespoon cornflour
1 teaspoon Colman's English Dried Mustard
1 tablespoon Lea & Perrins Worcestershire Sauce
1 teaspoon Marigold reduced sodium vegan bouillon powder
75g half-fat mature cheddar cheese
100g broccoli rabe
100g pappardelle pasta

Combine the milk with the cornflour and mix well to remove any lumps. Add the mustard, worcestershire sauce and Marigold bouillon powder and cook over low heat until the sauce begins to thicken. Add the grated cheese and cook over low heat until cheese is melted and sauce is smooth and thickened, about 5 minutes.

While you are making the sauce, cook the pappardelle according to package instructions. I also steamed the broccoli over the boiling pasta.

Combine the broccoli & pasta and pour over the cheese sauce.

Nutrition Data
Calories (kcal) 753.0
Carbohydrate (g) 102.1
Protein (g) 47.4
Fat (g) 17.7
Fibre (g) 5.0

I seem to be on a bit of a pasta jag at the moment - not sure why that is. Maybe because it has been chilly, maybe because I have been ill, but I just feel like eating carbohydrates.