240gm whole grain pasta shells
65ml veg stock (or water)
6 spring onion, sliced
½ - 1 tsp crushed garlic
500gm mixed oriental mushrooms, chopped
1 cup frozen peas
3 cups fat free milk
2 Tblsp cornflour
1 Tblsp Dijon mustard
40gm grated pecorino (or parmesan)
2 – 3 Tblsp chopped parsley
Method
Cook the pasta in plenty of lightly salted water.
Drain once the shells are al dente.
Now put the stock, onions, garlic and mushrooms into the pan.
Simmer until the mushrooms are softened and the liquid has evaporated.
Blend the milk, mustard and cornflour and add to the pan.
Tip in the peas.
Cook, stirring, until the sauce thickens and the peas are done..
Add the pasta and ½ the parsley and stir well.
Serve garnished with the remaining parsley and a mixed salad on the side.
