Radioactive Pasta

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

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

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

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).

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

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.

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

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Radioactive Pasta