Based on a recipe (with a few changes) from the Golden Door Cookbook. Yums!
250 g spaghetti (what we had)
125mL lite so good
1 tsp cornflour
1 tablespoon homous
A punnet of grape tomatoes, halved (or cherry, whatever)
85 g baby spinach (1 cup)
A small zucchini, shredded (used the grater)
1/4 tsp lemon zest – we may have added more ;)
4 tablespoons crumbled feta
1 tsp shredded fresh basil (again, think we put more in)
- Cook pasta, drain.
- Meanwhile, warm the milk gentle in a pan. Mix the cornflour with 2 tsp water until smooth, add to the milk with the homous. Bring to the boil, and the reduce the heat to a simmer.
- Add the tomatoes, spinach, zucchini and lemon zest. Toss the sauce through the cooked spaghetti, add the feta and basil and serve immediately.
(had the leftovers with a nice piece of steak the next night. haha)
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