Cost: £1.09 plus store cupboard corn flour and black pepper
250gdried macaronior any pasta shape will work
140gfrozen chopped spinachabout 7 blocks
500mlmilk of your choice*
100ggrated Cheddar or 2 tbsp nutritional yeast*
1tbspunsalted butter or dairy free spread or coconut oil*
Freshly ground black pepper
Bring a pan of water to the boil and add the pasta. Cook pasta according to the packet instructions.
To a microwaveable jug, add the frozen spinach and milk. Cook for 3 minutes until the spinach is nearly defrosted and the milk slightly warmed.
In a hot frying pan, melt the butter then add cornflour. Stir and cook for a minute, then add the spinach milk gradually, whisking continuously. Stir until the sauce is thickened. Remove the pan from the heat and add a good grinding of black pepper and the grated cheese. Stir to melt the cheese into the sauce then set aside until the pasta is cooked.
Add the drained, cooked pasta to the sauce, stir and serve with an extra grating of cheese on top, if you like.
Any leftovers will keep for a couple of days. Spoon them into an ovenproof dish, top with more cheese and bake for 15–20 minutes for a delicious pasta bake. Alternatively, if you’re thinking ahead, make extra sauce and reserve some of it before mixing with the pasta. Freeze in portions for up to 3 months for a quick pasta sauce on days when you’re feeling rushed. Defrost in the microwave with an extra splash of milk until piping hot, before stirring through freshly cooked pasta.
Whenever you see a * next to the letters in the symbols, this indicates that recipes can be adapted to suit this dietary requirement. Please take care and look for the substitutions listed in the ingredients. This is especially important for parents looking to introduce cow’s milk and other milk products like oat or soya (soy) milk.Recipe credit: What Mummy Makes by Rebecca Wilson is published by DK, 23 July 2020. £14.99. DK.com