Wholemeal Spaghetti With Goats Cheese, Lemon and Hummus Sauce. |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Using wholemeal pasta increases the nutrient and fibre content of this dish. It has a coarser texture which sits well with this dish. White or gluten free pasta may also be used. Ingredients:
250 g whole wheat spaghetti |
125 ml skim milk |
1 teaspoon cornflour |
1 tablespoon hummus |
85 g baby spinach |
20 cherry tomatoes, halved |
1/2 zucchini, shredded |
1/2 teaspoon lemon zest |
4 tablespoons goat cheese, crumbled |
1 teaspoon fresh basil, shredded |
Directions:
1. Cook pasta in a pan (with salt if desired) until al dente. Drain well.
2. warm the milk in a pan. Make a slurry of the corn flour with 2 tbsp water and add this to the milk with the houmous. Bring to boil and then reduce to a simmer.
3. Add vegetables and lemon zest to the sauce. toss through the pasta.
4. serve topped with the cheese and basil.
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