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Radioactive Pasta

Yields10 Servings

 6 cups pasta of choice
Radioactive Mix
 3 cups spinach
 ¾ cup reduced-fat milk
 2 tbsp parsley
 1 cup frozen peas
Remaining Ingredients
 3 tbsp polyunsaturated margarine
 2 tbsp wholemeal plain flour
 2 tbsp plain flour
 2 cups reduced-fat milk
 2 cups frozen peas
 2 cups reduced-fat cheese, shredded
 1 tsp salt
1

In a large pot of boiling water, cook pasta according to directions, drain and set aside.

2

Blend the "Radioactive Mix" ingredients in a blender until smooth.

3

Melt the margarine in a saucepan and stir in the flour. Cook, stirring continuously, for 1 minute, until the mixture forms a smooth ‘roux’ (see tip below).

4

Gradually pour in the remaining 2 cups milk, followed by the "Radioactive Mix", whisking constantly.

5

Add in the remaining frozen peas and and stir for a couple of minutes until the peas have defrosted and the cheese has melted. Add salt and stir in.

6

Pour the pasta into the sauce and mix until all pasta is coated. Serve.

Nutrition Facts

Serving Size 235g

Servings 0

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