ACT Nutrition Support Service » Recipes » Creamy Vegie Pasta

Creamy Vegie Pasta

ACT Nutrition Support Service » Recipes » Creamy Vegie Pasta

Creamy Vegie Pasta

Serves 4

Ingredients
1 teaspoon olive oil
6 spring onions
2 cloves garlic
1 head of broccoli
2 medium zucchinis
1 bunch spinach
375g can reduced fat evaporated milk
3 teaspoons corn flour
2½ cups uncooked pasta

Method

  1. Chop onions. Crush garlic.
  2. Cut broccoli into florets. Slice zucchini. Roughly chop spinach. 
  3. Cook pasta according to packet directions. Strain and set aside.
  4. Heat oil in a frypan. Add onion and garlic and sauté until soft.
  5. Add broccoli and zucchini and stir fry for 2 minutes then add the spinach and stir fry for a further 1 minute.
  6. Add ¾ of the can of evaporated milk and stir until it starts to simmer.
  7. Place the corn flour in a small bowl and gradually add the remaining evaporated milk whilst mixing until it forms a smooth paste.
  8. Add the corn flour mix to the simmering pan and stir continuously until the sauce thickens.
  9. Pour the cooked pasta into the pan and mix through.
This recipe meets the GREEN criteria in the National Healthy School Canteen Guidelines.

1.     Chop onions. Crush garlic.

Cut broccoli into florets. Slice zucchini. Roughly chop spinach