Ingredients
300 g macaroni pasta
2 cups green beans, cut 2 cm
1 cup frozen peas
1 tbsp rice bran oil
3 spring onions, chopped
3 cups milk
2 tbsp cornflour
½ cup Parmesan cheese, grated
2 cups sprouts
SIDS LOW SUGAR RASPBERRY VINAIGRETTE
Directions
Cook macaroni as per packet instructions. Add beans and peas in the last 2 minutes of cooking then drain. Return to pan and cover to keep warm.
Sauté spring onions in oil for 2 minutes until soft. Whisk together milk and cornflour to smooth then pour into onions, stirring for 3-4 minutes until thickened.
Remove from heat and stir in cheese, pasta and vegetables.
Serve with a drizzle of SIDS LOW SUGAR RASPBERRY VINAIGRETTE on top.
