Wednesday, 31 March 2010

Spaghetti in Garlic Sauce

This has a wonderful garlic sauce surrounding the pasta which gives a nice balance to the sweetness of the carrot. Just don't have it if you're about to go out or are planning on meeting any vampires.


  • 1 pint (500ml) milk

  • 2 heaped tbsp plain flour

  • 1 tsp mustard powder

  • 4 cloves garlic, peeled and roughly chopped

  • freshly ground black pepper to taste

  • 250g spaghetti

  • 3 to 4 large carrots, washed, peeled and cut into 3 cm pieces

  • 50g medium cheddar cheese, thinly sliced



  1. Put on a large pan of water to boil for the pasta.

  2. Preheat the oven to 200 degrees.

  3. Put the milk, flour, mustard powder, garlic cloves and some black pepper in a saucepan.

  4. Put a medium heat under the pan and bring it slowly up to a simmer, stirring frequently to stop lumps forming.

  5. Once the milk and garlic sauce has started to thicken turn the heat right down and add the carrot and spaghetti to the boiling water.

  6. After 10 minutes strain the carrot and spaghetti to remove the water.

  7. Place the carrots, spaghetti and garlic sauce in an ovenproof dish and mix well.

  8. Place the finely sliced cheese over the top and place in the oven.

  9. Bake for 15 to 20 minutes or until the cheese has gone golden brown.

Serves 2.

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